Pad Thai

• 6 dried black (shiitake) mushrooms or fresh shiitakes, trimmed of their stems and sliced
• 3/4 pound thin rice noodles (vermicelli or rice stick)
• 2 tablespoons peanut, corn, grapeseed, or other neutral oil
• 1 tablespoon slivered or minced garlic
• 3/4 pound shrimp, peeled and, if you like, deveined, cut into bitesized pieces
• 1/2 teaspoon chile paste or hot red pepper flakes, or to taste
• 2 eggs, lightly beaten
• 3 tablespoons nam pla (fish sauce), or more to taste
• 2 teaspoons sugar
• Stock, water, or mushroom-soaking liquid as needed
• Salt
• 1 cup bean sprouts (optional)
• 1/2 cup torn fresh basil leaves, preferably Thai basil (optional)

1. Put the dried mushrooms in a small bowl and cover them with boiling water.
2. Put the noodles in a large bowl and cover them with hot water.
3. When the mushrooms are soft, drain, reserving their soaking liquid; trim and slice them.
4. Put the oil in a large nonstick skillet over high heat.
5. Add the garlic and stir; add the shrimp and cook, stirring occasionally, for about a minute.
6. Stir in the mushrooms and chile paste.
7. Drain the noodles and add them to the skillet.
8. Cook, stirring occasionally, for about a minute.
9. Make a well in the center of the noodles and pour the eggs into this well.
10. Scramble, gradually integrating the egg with the noodles; this will take less than a minute.
11. Stir in the nam pla and sugar.
12. If the noodles are clumpy, add about 1/2 cup of liquid to allow them to separate and become saucy (use more liquid if necessary, but do not make the mixture soupy).
13. Add salt to taste, then stir in the bean sprouts and basil if you like.
14. Serve.

black, thin rice noodles, peanut, garlic, shrimp, chile paste, eggs, fish sauce, sugar, water, salt, bean sprouts, basil

Taken from www.epicurious.com/recipes/food/views/pad-thai-386785 (may not work)