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Pad Thai

12 jumbo shrimp
3 oz dry rice noodle (3 - 5 mm)
2 oz fresh bean sprouts
1 oz chopped (1") green onion
3 oz fish sauce
3 oz oyster sauce
3 vinegar
2 Tablespoons sugar
2 Tablespoons preserved turnip
2 Tablespoons crushed peanuts
1 Tablespoon paprika
2 Large eggs
1 Teaspoon red chili
1/2 lemon

Presoak the noodles for at least 30 minutes in room temperature
water. They should be soft yet firm.

Heat and season the wok. Add the shrimp and grill for 90 seconds.
Add the eggs. When the eggs are not quite finished, add the noodles,
sugar, peanuts, turnips and paprika. Stir fry for approximately 45
seconds or until all ingredients are mixed together and the noodles
are wilted. Add the fish sauce, oyster sauce and vinegar. Follow
with the bean sprouts, green onions and red chili. Stir fry quickly
ensuring everything in mixed together. If you like wet noodle dishes
de glaze with 5 oz. water stock. If you like firmer dry noodles de
glaze with only 2 oz. water stock.

Place on serving plate and garnish with more bean sprouts and a
lemon wedge.


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