How to cook Shrimp with Glass noodle
1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black thread ‘gut’ when you clean it.
2. Chop the pork into small pieces.
3. Soak the glass noodle for 15 minutes in water to soften them.
4. Pound the pepper corns until fine and mix with the shrimp.
5. Drain the glass noodles.
6. Into a frying pan layer the ingredients with the pork at the bottom (so that it gets most heat), the noodles in the middle and the sliced ginger and shrimp on the top.
7. Add the light soy sauce, dark soy sauce, water, and Maggi sauce.
8. Cover with a lid, and simmer on a low heat for 5 minutes.
9. Chop the celery into 3 cm lengths and add to the pan.
10. Cover the pan again and cook for 1 more minute.

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The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

Pad Thai

Ingredients ( for 2-3 Servings)
1/2 lime
1 egg
4 teaspoons fish sauce
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
ground pepper
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp
1/2 banana flower
1/3 cup tofu – extra firm
1-1/2 cup Chinese chives – green
2 tablespoons peanuts
1-1/3 cup bean sprouts
1 tablespoon preserved turnip

Preparation
1. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

2. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

3. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.

4. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point

Tips and substitutions
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can’t take it out.

Shrimp can be substituted or omitted.

In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.

Tamarind adds some flavor and acidity, but you can substitute white vinegar.

The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.

If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.

The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.

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1 tablespoon sugar
½ cuppork, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1lb Chinese broccoli

Heat the pan, put in 2 teaspoon of oil with the garlic and stir them quickly not to let them burn or turn bad. Then add the sliced pork that you already prepare, stir them as well.

When the pork turns light brown, add the noodle, stir them to break it up not to stick together. After that put in the dark and light soy sauce, stir together with the noodle and make sure that the noodle color turns brown as well. After that, Add the egg and scrumble it and end the process with vegetable, stir them all up together and that’s done.

Pad See Eww Thailand

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