Pad thai prik
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Dried rice stick noodles; * |
| 3 | teaspoons | Sugar |
| ¼ | cup | Nam pla (thai fish sauce) |
| 1 | tablespoon | Ketchup |
| 3 | teaspoons | Sriracha chili sauce |
| 1¼ | tablespoon | Chopped garlic |
| 4 | tablespoons | Vegetable oil |
| 10 | ounces | Small shrimp; peeled and coo |
| 7 | ounces | Fresh bean sprouts |
| Garnish | ||
| 3 | teaspoons | Dried shrimp |
| 3 | tablespoons | Chopped scallions |
| 2 | tablespoons | Chopped roasted peanuts |
| 1 | tablespoon | Granulated white sugar |
| 4 | Garlic chives; cut in 1.5\" l | |
| Cilantro sprigs | ||
| Lime wedges | ||
Directions
Recipe by: Jackie Passmore Soak the noodles in hot water for at least 12 minutes to soften, then drain well. Combine the sugar, fish sauce, ketchup, and chili sauce in a small bowl.
Prepare the garnish ingredients. Place the dried shrimp in a blender or spice grinder and grind until finely shredded. Arrange the garnishes on a plate to serve with the noodles.
Fry the garlic in the oil over medium heat until very aromatic, about 1 minute. Add the shrimp and fry for 40 seconds. Pour in the sauce mixture and cook briefly, then add the noodles and toss until thoroughly coated with the sauce. Add half the bean sprouts and cook, continuously tossing and stirring, until the bean sprouts have softened.
Transfer to a platter, scattering the remaining bean sprouts over the top.
Serve with the platter of garnishes, allowing guests to add what they want, to taste.