Shrimp Pad Thai (Rice Noodles with Shrimp)

Post date: Dec 26, 2009 3:14:30 PM

2 oz. rice vermicelli, broken into 2", soaked in hot water (20+ min.)

10 dried black mushrooms, soaked in hot water (20+ min.)

1/2 C. peanut oil

6 large cloves garlic, minced

12 shallots, minced

1 lb. shrimp, peeled and deveined (approximately 40 shrimp)

2 red onions, thinly sliced into wedges

2 eggs, slightly beaten

1/2 C. fish sauce

10 stalks garlic chives, cut into 2" lengths (or 6 scallions, julienned)

4 C. bean sprouts, rinsed

1 t. dried red chili pepper flakes (optional)

cilantro sprigs

3 limes, sliced into wedges

Drain rice noodles. Remove any stems from soaked mushrooms and slice into julienne pieces. Heat oil in wok or large skillet. Add garlic and shallots; cook until softened and light brown. Stir in shrimp, onion wedges, and egg. Stir fry for 2 minutes. Reduce heat to medium and stir in rice noodles and fish sauce. Toss well. Add garlic chives and bean sprouts and toss, cooking for no more than a minute or two. Transfer to serving platter. Garnish with red chili pepper flakes, cilantro sprigs, and lime wedges. Serves 8.