| 1 | * the meat used may be either fresh shrimps, chicken, pork, or combinations. |
| 2 | The traditional uses dried shrimps and hard tofu pieces rather than fresh meat. |
| 3 | Soak the noodles for 20 to 25 minutes in enough warm water to cover. |
| 4 | They should be soft, but not so soft that they can be mashed easily with the fingers. |
| 5 | Later cooking will soften them more. |
| 6 | Drain the noodles thoroughly in a colander while preparing the other ingredients. |
| 7 | Traditionally, they are left in full length strands, but you may cut them into shorter lengths (about 8-9 inches, say) to facilitate easier stir frying. |
| 8 | Peel and devein the shrimps, leaving the tails intact, or slice the chicken/pork across the grain into strips not more than 1/8 inch thick and 1-2 inches long. |
| 9 | Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. |
| 10 | Stir until the sugar is dissolved. |
| 11 | Set the mixture aside. |
| 12 | Slice the scallions, both white and green parts, diagonally into pieces 1-?inches long. |
| 13 | Set aside. |
| 14 | Heat a wok, and add the vegetable oil to the hot wok. |
| 15 | Swirl the oil to coat the surface of the wok. |
| 16 | Add garlic and fry till golden. |
| 17 | Add shrimp and fry till they turn pink, or if chicken/pork is used, fry till the pink color disappears completely. |
| 18 | Add the noodles and toss lightly to coat them with oil and to distribute the garlic and meat. |
| 19 | Add the liquid mixed earlier and bring to a boil rapidly, gently folding the noodle, being careful not to break them. |
| 20 | Reduce the heat to medium and boil the mixture, folding frequently, until the noodles have absorbed the liquid. |
| 21 | Using a wok scoop, or a stiff spatula, lift the noodles gently from one side of the wok. |
| 22 | Pour a little oil along the side of the wok, then break one egg and slip it into the oil. |
| 23 | Break the yolk, and cover the egg with the noodles immediately. |
| 24 | Repeat this on the opposite side of the wok with the remaining egg. |
| 25 | Allow the eggs to cook undisturbed, over moderate heat, until they are set and almost dry. |
| 26 | Additional oil may be added if the eggs or the noodles begin to stick to the wok. |
| 27 | When the eggs are set and almost dry, fold them gently but rapidly into the noodles. |
| 28 | Try not to break the noodles, which will be soft and fragile at this point. |
| 29 | An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over. |
| 30 | Continue the lifting and folding motion until the eggs are broken up and well distributed. |
| 31 | Add the bean sprouts and sliced scallions, and toss the mixture quickly and gently, still avoiding breaking the noodles. |
| 32 | Cook for about 2 minutes, or until the bean sprouts and scallions are crisp-tender. |
| 33 | Place the mixture on a large, warm serving platter. |
| 34 | Sprinkle ground chilies and peanuts over the top, and squeeze lime juice over that. |
| 35 | Alternately, these garnishes may be served on the side for each diner to add according to tastes. |
| 36 | Notes: Pad thai is traditionally served accompanied with fresh vegetables, in particular whole scallion, a small pile of fresh raw bean sprouts (to be mixed into the noodles), and if available, a wedge of banana blossom. |
| 37 | For the traditional recipe, omit the shrimps, pork/chicken, and all references to them. |
| 38 | Substitute ?pound very firm tofu and ?pound dried shrimps. |
| 39 | Put the tofu on a triple layers of paper towels, cover it with another triple layer, put a plate on top of that, and put a two pound weight (cans of vegetables for an example) on top of the plate. |
| 40 | Let stand for 20 to 30 minutes to press out the excess water. |
| 41 | Put the dried shrimp in a sieve, rinse them quickly under hot running water, and set aside to drain. |
| 42 | After the tofu has been pressed, slice it into strips about ?inch thick, ?inch wide and 1 inch long. ~- |
