Thai it. You’ll like it.

SAWATDEE
“popular greeting in Thailand meaning hellogoodbye”
Since the Old Spaghetti Factory wasn’t open for lunch on Sunday, and we had already paid for parking, I decided that we would walk the extra block to Sawatdee.  There are eight Sawatdee restaurants in Minnesota. Supenn Harrison has brought the spicy food of her native Thailand to the cold Minnesota landscape.
The atmosphere is nice in that it is not buzzing with too many people.  They’ve decorated with elephants, idols, and other things you might expect to see in that part of the world.
Several people have told me that they really like the food there, so I decided to splurge and add $4.95 to our bill in order to purchase their latest cookbook. I am satisfied.  The cook book consists not only of recipes, but also includes a brief history of the restaurant, glossary of common Thai ingredients and food, write-up on the country, and of course…pictures(unfortunately not of the food).
Joel tried the red curry with chicken.
Deborah had broccoli beef.
Josh had sweet and sour something.
Rachel had fried rice.
Pad Thai was my order.
Sawatdee Pad Thai
“This is the national dish of Thailand.”
1 (8-ounce) package rice noodles
3 tablespoons oil
3 cloves garlic
1/4 cup fresh shrimp or prawns (optional)
1/4 cup Thai fish sauce (available at Asian markets)
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon paprika
1 egg, beaten
1 teaspoon sweet black soy sauce
2 green onions (green part only), chopped
1/4 cup ground roasted peanuts
1 cup bean sprouts
For garnish:
1/2 cup bean sprouts
1/2 cup chopped green onions (green part only)
1/2 lemon, cut in wedges
 1. Soak the rice noodles in cold water for 30 minutes, or until soft.  Drain noodles and set aside.
2. Heat a large skillet or wok until hot, then add the oil.  Stir-fry the garlic and fresh shrimp.  Add the noodles and stir-fry until the noodles are translucent.  It may be necessary to reduce heat if the mixture is cooking too quickly or the noodles stick together.
3. Add the fish sauce, sugar, vinegar and paprika; stir-fry the mixture until thoroughly combined.
4. Stir in the egg.  Turn the heat to high and cook, stirring gently, until the egg sets.  Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
5. Mix in the soy sauce, green onions, peanuts and bean sprouts; stir well to combine.
6. Place on a serving dish, arranging the additional bean sprouts and green onions with the lemon sedges in an attractive manner.
Makes 4 servings.
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