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Pad Thai

a handful of rice noodles, soaked in warm water until soft
2T fish sauce
2T lime juice
2t sugar
2T dried shrimp
small handful bean sprouts

Mix fish sauce, lime juice, sugar, and dried shrimp.

Heat 2 T oil in a wok. Toss in the rice noodles and stir a minute.

Make a hole on the center and break an egg into it. Cover the egg
with the noodles. Add the previously mixed liquid. Stir for a
minute. Add bean sprouts, stir, and serve.


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8 of 12 people found the following review helpful:
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getting down to basics, April 19, 2004 - 03:17 PM
Reviewer: from St. Paul, MN USA
Of all the Pad Thai recipes here, this version alone gives you a base method for preparation from which all variations can flow. Compare and see for yourself. I've used this recipe successfully with chicken, shrimp, additional vegetables, whatever. If you don't have bean sprouts hand, throw in some shredded cabbage. If you don't have rice noodes, boil up some egg noodles. Just be sure that you've rinsed off the starch and dried them a bit before you use them here.

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