Name: Paad Thai
Yield: Serves 6
Ingredients: 3/4 pound dried flat rice noodles* (about 1/4 to 1/2 inch wide); 3 tablespoons Asian fish sauce such as naam pla*; 3 tablespoons ketchup; 2 tablespoons rice vinegar; 1 1/2 tablespoons firmly packed brown sugar; 1/4 teaspoon cayenne, or to taste; 3 tablespoons vegetable oil; 3 large eggs, beaten lightly; 8 garlic cloves, minced; 4 shallots, minced (about 1/2 cup); 3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces; 3 cups fresh bean sprouts, rinsed and spun dry; 4 scallions, halved lengthwise and cut crosswise into 1-inch pieces; 3/4 cup water; 1/3 cup crushed roasted peanuts (use a rolling pin); 1/4 teaspoon dried hot red pepper flakes; small fresh red chilies if desired; fresh coriander sprigs if desired; lime wedges; *available at Asian markets

(Stir-Fried Rice Noodles with Shrimp)

Paad Thai, with its signature fettuccine-width rice noodles, is available in myriad variations throughout Thailand. In its country of origin the dish is often made with dried shrimp; for a milder flavor fresh shrimp is specified here.

Recipe notes

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