Pad Thai - 4

Recipe Ingredients

8 oz	227g	Broad rice noodles
2 tablespoons	30ml	Fish sauce
3 tablespoons	45ml	Lime juice
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Tomato ketchup
1/2 teaspoon	2.5ml	Red chili flakes
1/4 cup	59ml	Vegetable oil
1 tablespoon	15ml	Garlic - chopped
8 tablespoons	120ml	Shrimp - peeled/deveined (medium)
8 oz	227g	Boneless chicken breast - diced
2		Eggs - beaten
2 cups	320g / 11oz	Bean sprouts
3		Green onions - slivered
2 tablespoons	30ml	Toasted peanuts
		Garnish
		Coriander sprigs
1		Lime - in 8 wedges
1/2 cup	80g / 2.8oz	Bean sprouts
		Fresh chilies - (optl)

Recipe Instructions

A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to 1/4 cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

Source:
Viviana Aldridge

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.