PAD THAI WITH SHRIMP

      Title: PAD THAI WITH SHRIMP
  Categories: Thai
       Yield: 1 Servings
  
       8 oz Small size rice noodles
       3 tb Tomato sauce
            -OR- tamarind paste
       2 tb Vegetable oil
       1 tb Pickled radish
       3 tb Sugar
     1/3 c  Water or chicken stock
       1    Egg
       3 tb Fish sauce
     1/2 lb Shrimp, cleaned and shelled
       1    Handful bean sprouts (fresh)
            -- chopped once or twice
       2 oz Green onions
            -- cut into 1/2 inch pieces
       2 tb Finely chopped peanuts
  
   1.  Soak the rice noodles in cold tap water about 20 minutes, until
   they are "springy".  Then drain in a colander until needed.
   
   2.  If using dried tamarind, soak the tamarind in hot water for
   awhile, then mash with a fork to soften. Force as much of the mixture
   as you can through a seive to remove bits of bark, etc.
   
   3.  Heat oil in wok, and add the tamarind/tomato sauce, picked
   radish, and sugar.  Mix well and let heat up.
   
   4.  Add the noodles, small portions at a time, and and that
   water/stock. Mix well until all the noodles are coated with the
   mixture. Add more liquid if necessary ~- it will cook out. Don't be
   easy on the noodles ~- chop them with the spatula or spoon some to
   separate them. It may help to "toss" the noodles like a salad, to get
   them coated.
   
   5.  Beat the egg and mix with the noodles.  Add the fish sauce and
   shrimp. Mix everything thoroughly.  The noodles will tend to "clump",
   so stir or "toss" like a salad to get everything mixed, and to ensure
   that the egg and shrimp cook thoroughly.  It will help to cover the
   wok with a lid for a minute or so, then toss the mixture, then cover
   again. You'll know it's done when the shrimp are completely pink.
   There may be a little browning of the noodles; stirring will keep
   them from burning.
   
   6.  Add the bean sprouts, green onions, and chopped peanuts. Mix
   well, then turn off the heat and let stand a minute or so. Serve.
   
   From: danielh@sequent.com (Daniel Hobbs)
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