Pad Thai Revised Recipe

Ingredients

Sauce for table

Marinate

½ c rice vinegar

2 TB sugar

½ bird chili or jalepeno sliced thin

Arrange lettuce leaves or cilantro, thin cucumber slices, and lime wedges around plate.

Top with chopped peanuts and cilantro

Soak in hot water for 5 minutes:

Flat Rice Noodles

Saute and remove from pan:

Shrimp that has been tossed in 1 TB sugar

oil

Saute:

Garlic 3 large cloves

White parts of green onion

Oil

Add:

Noodles-drained

Bean Sprouts or red peppers

Add following seasoning:

1 heaping TB tamarind pulp dissolved in 2-3TB water and strained (did not have) or

substitute 1 Tb rice wine vinegar

1 Tb soy (more)

1Tb fish sauce (more)

2 TB fresh lime juice (more)

Stir fry all together except thw beginning sauce which is served as a salad over the top or side.

I added the cucumber and cilentro to marinade and ate as topping/salad over pad thai.

1st time soaked noodles 18 minutes–too long. Got too soft when stir frying. 8 minutes too long too.

1st time added shrimp to garlic and red pepper and it did not brown. Do shrimp separate! After veggies.

Still really good!!!