The Best Pad Thai Outside of Koh San Road

Okay...so maybe in some people's eyes this wouldn't be the best pad thai, but for J and I - it tasted like the real Koh San Road (and any other street in Thailand) deal.

How-To:

While soaking/cooking the thin rice vermicelli noodles (instructions are listed on the bag), do the following.  This was even easier for us because we had made a big batch of these noodles the other night for Pho and had them leftover in the fridge.

1.  Fry 2 minced garlic cloves for 30 seconds.
2.  Add shrimp and fry until pink (or use cooked, as we do).  Remove and set aside.
3.  Add one egg and scramble.  Remove and set aside with shrimp.
4.  Add more oil and throw the cooked noodles in the pan.
5.  Add 1 tbsp of fish sauce (a staple for us when not using soy sauce).
6.  Add 2 tbsp of maple sugar (in lieu of "sugar cane" sugar).
7.  Add ground peanuts - I used about 2 tbsp, depends how peanut-y you like it.  I ground them in our coffee bean grinder!
8.  Add 1 cup of mung bean sprouts and 2 chopped green onions.  Toss around with noodles.
9.  Add the shrimp and egg back into the mixture.

Once done, garnish with your choice of:  crushed peanuts, finely chopped chilis, more fish sauce, and lime.  We use all of these - FANTASTIC!