Shrimp Pad Thai with Thin Rice Noodles

Ingredients:

• 1 cup cooked shrimp
• ½ cup shredded carrots
• 10oz dried rice noodles (rice sticks)
  (approx 6 cups cooked noodles)
• 1 cup fried tofu strips
• 1 egg (scrambled)
• ¼ cup slightly chopped cilantro
• 2 cups bean Sprouts
• 2 tablespoon chopped peanuts
• 4 tablespoon corn oil for stir frying

Sauce Ingredients:

• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 1 tablespoon light soy sauce
• 1 table spoon dark soy sauce
• 2 tablespoon sugar
• ½ teaspoon fresh diced ginger root
• ½ teaspoon dice garlic
• 1 tablespoon sesame oil
• Chili pepper to taste

Directions: 1.Soak rice sticks in warm water until soft, at least 1 hour. Blanch in boiling water for no more than 20 seconds. Drain.

2.Mix sauce ingredients in bowl. Set aside.

3.Heat wok over high heat. When wok is hot, add 2 tablespoon oil and stir fry scrambled egg until cooked. Take out.

4.Add 2 tablespoon oil to wok and lightly sauté carrots, shrimp, tofu strips until heated through. Take out.

5.Add sauce to hot wok and stir until boiling.

6.Add rice noodles, egg, vegetables (including bean sprouts and cilantro), and shrimp to sauce and stir thoroughly. Cook until sauce is fully absorbed by the noodles.

7.Serve hot topped with chopped peanuts. Number of servings: 4-6

Note: Always stir-fry over high heat.

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