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printer friendly format   Easy Pad Thai This recipe was shared by my friend Seun Yetasook whose daughter Amy is destined to be a fine cellist one day. 2 Tablespoons oil 3 cloves garlic, minced 3/4 pound large jumbo shrimp, shelled, deveined and butterflied 1 pound fresh beansprouts, rinsed 2 bunches scallions, cut into 2 to 3" slices 2 pounds fresh Thai rice stick noodles, soaked in cold water 1 hour, then drained 3/4 teaspoon paprika 1 teaspoon shrimp powder 1 to 2 teaspoons salted (spicy chopped) daikon 1/2 teaspoon crushed dried red pepper or chili paste 2 teaspoons fish sauce Pour oil in preheated wok and add garlic, stirfrying till golden. Add shrimp, a few at a time and toss in oil just until they turn pink. Add the beansprouts and scallions all at once and stirfry until they are translucent and cooked through. Turn heat to low. Add soaked rice noodles, sprinkle with paprika, shrimp powder and salted daikon and fish sauce. Toss with onions and beansprouts and continue to cook till done, adding more liquid if needed to keep from burning. Serve immediately. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.