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today's special |  Pad Thai

Pad Thai is simply Thai-style stir-fried rice noodles. If you've ever eaten at a Thai restaurant, you've no doubt tried this dish. Fish sauce is a favorite ingredient in Thai dishes -- you can find it at any Asian grocery store. Don't be alarmed when you open the bottle and are greeted with an overpoweringly pungent stench ... that's exactly how it's supposed to smell, and when added to cooked dishes, the results really are delicious. If you're a vegetarian, you can substitute the fish sauce with bean sauce/paste (also available at Asian grocery stores). 


6 oz. rice noodles, fettucine-thickness
2-3 cloves garlic, minced
3 stalks scallions, minced
1 or 2 large eggs, beaten
1/4 cup stock/water
juice from half a small lime
1/2 cup peanuts, chopped, + 2 tbsp fro garnish
2 tsp. fish sauce
1 tbsp. dark brown sugar
1 tbsp. soy sauce
dried red chili pepper flakes
1 cup bean sprouts
2 carrots, peeled and julienned (optional)
1 hour

serves 4

1. Soak the rice noodles in warm water for 20-30 minutes, until softened. Drain.
2. While the noodles are soaking, heat 1 tbsp. of cooking oil in a wok or large skillet. When the oil is hot [drop a piece of garlic in -- when it sizzles the oil's ready], add half the garlic and half the scallions. Stir-fry for about a minute or so, until the garlic begins to turn translucent.
3. Add the egg, rotating and tilting the pan around to make a sort of omelet. When the egg begins to set, break it up with a spatula to scramble. Slide the cooked egg onto a plate and set aside.
5. Wash the wok/skillet and wipe dry.  Heat 1 tbsp. oil in the cleaned wok/skillet, and add the remaining garlic. Stir-fry for a minute or so, then add the drained rice noodles. Spread the noodles around to ensure faster cooking. Stir and turn, to coat the noodles in oil.
6. Add the stock/water, lime juice, fish sauce, sugar and soy sauce to the skillet. Stir and cook until the noodles are completely cooked through. Add the 1/2 cup peanuts, and the scrambled egg. Add dried red chili pepper flakes, to taste, along with salt and pepper if desired. Adjust the seasonings as necessary.
6. Stir in the carrots and bean sprouts. Transfer the noodles to a plate, and sprinkle with the remaining scallions and peanuts. Serve.


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