Recipe for Pad Thai Prik


11 oz dried rice stick noodles; *
3 teaspoon sugar
1/4 cup nam pla (thai fish sauce)
1 tablespoon ketchup
3 teaspoon sriracha chili sauce
1 1/4 tablespoon chopped garlic
4 tablespoon vegetable oil
10 oz small shrimp; peeled and coo
7 oz fresh bean sprouts
1 garnish
3 teaspoon dried shrimp
3 tablespoon chopped scallions
2 tablespoon chopped roasted peanuts
1 tablespoon granulated white sugar
4 garlic chives; cut in 1.5 l
1 cilantro sprigs
1 lime wedges


Soak the noodles in hot water for at least 12 minutes to soften, then drain well. Combine the sugar, fish sauce, ketchup, and chili sauce in a small bowl.

Prepare the garnish ingredients. Place the dried shrimp in a blender or spice grinder and grind until finely shredded. Arrange the garnishes on a plate to serve with the noodles.

Fry the garlic in the oil over medium heat until very aromatic, about 1 minute. Add the shrimp and fry for 40 seconds. Pour in the sauce mixture and cook briefly, then add the noodles and toss until thoroughly coated with the sauce. Add half the bean sprouts and cook, continuously tossing and stirring, until the bean sprouts have softened.

Transfer to a platter, scattering the remaining bean sprouts over the top. Serve with the platter of garnishes, allowing guests to add what they want, to taste.

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