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Pad Thai

1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 tablespoon sugar
3 tablespoons fish sauce
1 1/2 tablespoons ketchup
2 eggs, beaten
3/4 lb. rice vermicelli, soaked in hot water for 15 mins. and drained
1 cup bean sprouts

1 tablespoon dried shrimp powder
2 tablespoons peanuts, coarsely ground
1/2 t. dried red chili flakes
2 green onions, finely chopped
2 tablespoons coriander leaves, chopped
2 limes, sliced into rings

Heat oil in a wok and fry garlic until golden. Quickly add the
shrimp and stir fry until heated through. Add the sugar, fish
sauce and ketchup and stir until sugar dissolves. Add the beaten
eggs, letting them set slightly, then stir to scramble. Add the
noodles and toss and stir for about 2 mins. Reserving about 4
Tbls. of bean sprouts, add the remainder to the wok. Stir over
heat until the bean sprouts are barely cooked. Turn the Pad Thai
onto a platter, placing the reserved, raw bean sprouts on one side.

Sprinkle the noodles with the garnish ingredients in the following
order: shrimp powder, peanuts, chili flakes, green onions, coriander
leaves. Ring the platter with the lime slices and serve.


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