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Pad Thai (Brennan)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAD THAI (BRENNAN)
 Categories: None, Thai
      Yield: 1 Servings
 
    1/2 c  Vegetable oil
      6    Garlic cloves
           - finely chopped
      1 c  Small cooked shrimp
      1 tb Sugar
      3 tb Fish sauce
  1 1/2 tb Ketchup
      2    Eggs; beaten
    3/4 lb Rice vermicelli
           -- soaked in hot water
           -- for 15 mins. and drained
      1 c  Bean sprouts

MMMMM--------------------------GARNISH-------------------------------
      1 tb Dried shrimp powder
      2 tb Peanuts, coarsely ground
    1/2 ts Dried red chili flakes
      2    Green onions; finely chopped
      2 tb 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.
  
  Presentation: ============= 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.
  
  Source: The Original Thai Cookbook by Jennifer Brennan
  
  From: jjmcrack@cadr1a.caltech.edu (Jim Mason)
 
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