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When people refer to "Thai noodles", they usually mean pad Thai. Jumping with flavor and easy to prepare, this is a dish that's equally at home at a dinner party, in a street hawker's wok, or on the finest china of an upscale restaurant.

Pad Thai

6 ounces rice sticks
1/4 cup peanut oil
2 shallots, chopped
2 cloves garlic, finely chopped
2 eggs, beaten
7 ounces small shrimp, cooked and peeled
1 cup bean sprouts
2 green onions, cut into 1-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons chopped roasted peanuts
2 tablespoons dried shrimp, ground to a powder
1 tablespoon ketchup
1 tablespoon freshly squeezed lime juice
1 tablespoon preserved shredded Thai radish
1 teaspoon sugar
1 dried chili, ground to a powder
2 tablespoons, chopped cilantro
1 lime, cut into wedges

1. Soak noodles in hot water, for about 15 minutes or until soft. Rinse in cold water and drain.
2. Heat oil in a hot wok and cook shallots for a few minutes, until golden. Add garlic and cook for 1 minute, taking care not to let it burn. Add beaten eggs, allow to set for a minute or two, then stir with a spoon to scramble lightly. Add drained noodles, tossing well to combine with the egg. Add shrimp, 1/2 cup bean sprouts, green onions, fish sauce, 1 tablespoon peanuts, 1 tablespoon shrimp powder, ketchup, lime juice, preserved radish, sugar, and chili powder. Stir constantly until heated through.
3. Transfer to a serving dish and sprinkle with remaining shrimp powder, peanuts, bean sprouts, and cilantro. Add a lime wedge or two to each plate. Serve with forks and spoons.

Makes 4 main course servings.

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