Pad Thai 2

1/2C. vegetable oil
6 cloves garlic, finely chopped
1C. small cooked shrimp
1T. sugar
3T. fish sauce
1 1/2T. ketchup
2 eggs, beaten
3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained
1C. bean sprouts

Garnish

1T. dried shrimp powder
2T. peanuts, coarsely ground
1/2t. dried red chili flakes
2 green onions, finely chopped
2T. coriander leaves, chopped
2 limes, sliced into rings

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.