Pad Thai is a popular dish often cooked and served by street vendors. This recipe has a central Thai flair, reflecting my origins in Bangkok.
1 ½ cup rice noodles, cooked 8 two-inch strips of scallions
2 tbs vegetable oil 4 tbs Emshika Pad Thai Sauce
1 egg ½ cup bean sprouts
6 pieces shrimp ¼ cup peanuts, crushed
1 tbs sweet turnip 1 lime wedge
Makes 2 servings
Place noodles into boiling water and cook for 4-5 minutes until soft. Drain, then set aside.
Pad Thai Instructions
Heat vegetable oil in large sauté pan or wok over high heat. Add shrimp and cook until done. Add egg, scrambling into little pieces. Add turnip and mix. Add cooked rice noodles. Be sure to break up the noodles to prevent lumping.
Turn stove to medium heat and add shrimp, scallions, bean sprouts, and Pad Thai sauce. Mix well. Garnish with peanuts and lime wedge. Serve hot and enjoy.
Photo by Rodeo & Co. Photography