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  • Pad Thai12 jumbo shrimp
  • 3 oz. dry rice noodle
  • 2 oz. fresh bean sprouts
  • 1 oz. chopped (1") green onion
  • 3 oz. fish sauce
  • 3 oz. oyster sauce
  • 3 vinegar
  • 2 tablespoons sugar
  • 2 tablespoons preserved turnip
  • 2 tablespoons crushed peanuts
  • 1 tablespoon paprika
  • 2 eggs
  • 1 teaspoon red chilli
  • 1/2 Lemon

    • Pre-soak the noodles for at least 30 minutes in room temperature water.
    Heat and season the wok. Add the shrimp and grill for 90 seconds. Add the eggs. When the eggs are not quite finished, add the noodles, dugar, peanuts, turnips and paprika. Stir fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the fish sauce, oyster sauce and vinegar. Follow with the bean sprouts, green onions and red chili. Stir fry quickly ensuring everything in mixed together.
    Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

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