Pud Thai
8 oz. rice sticks/noodles
6-8 prawns
1 egg
2 tablespoons oil
2 cloves minced garlic
1 teaspoon red curry paste
2 tablespoons fish sauce
2 tablespoons sugar
water, as needed
1/2 cup bean sprouts
1/4 cup chopped peanuts
1/4 cup chopped green onions
1 lime, wedged
Put rice noodles in large bowl covered in warm water and soak for at least 20 minutes. Heat wok to medium-high temperature. Stir fry prawns. Scramble egg in wok and set aside. Heat oil in wok on high setting. Add garlic and curry paste. Stir fry until fragrant, about 30 seconds. Drain noodles and add to wok. Fry the noodles, constantly turning and stirring them so that they cook evenly. Add sugar and fish sauce. If the noodles remain tough after about 5 minutes of frying, add about 1/4 cup of water and stir, letting the water absorb and boil off. Repeat as necessary. To serve, put noodles in a bowl and top with prawns, egg, peanuts, green onions, and bean sprouts. Serve lime wedges on a side plate. Serves: 4
Mmmm, yummy!
Readers in Australia may wish to use kangaroo instead of prawns.
In my last post I showed you the graves of Elvis Presley and Richard M. Nixon. Here is a photo I found today of them together, alive, in the Oval Office, which will enlarge if you click on it (the photo, I mean, not the Oval Office):
A photograph of Richard Nixon is germane to this, my first recipe in more than five years of blogging, because it prompts me to tell you something important:
I am not a cook.
