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| 1/2 Tasse | vegetable oil |
| 6 | Cloves garlic; fine chop |
| 1 Tasse | Small shrimp; cooked |
| 1 Esslöffel | sugar |
| 3 Esslöffel | fish sauce |
| 1 1/2 Esslöffel | ketchup |
| 2 | eggs beaten |
| 3/4 x ca. 450 g | Rice vermicelli; soaked in hot water for 15 mins. and drained |
| 1 Tasse | Bean sprouts |
| 1 Esslöffel | Dried shrimp powder |
| 2 Esslöffel | Peanuts; coarse ground |
| 1/2 Teelöffel | Dried red chili flakes |
| 2 | Green onions; fine chop |
| 2 Esslöffel | Coriander leaves; chop |
| 2 | Limes; slice into rings |
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Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. Of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side.
Presentation
Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve.
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