Pad Thai

(3)


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Servings: 8
READY IN
25mins
Ingredients
  • 1 (1/2 lb) package rice noodles
  • 3 tablespoons fish sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili-garlic sauce (sambal oelek)
  • 2 tablespoons sugar
  • 2 tablespoons peanut oil
  • 6 garlic cloves
  • 1 lb boneless skinless chicken breast
  • 1⁄2 lb fresh shrimp
  • 1⁄2 teaspoon red pepper flakes (hot)
  • 2 eggs
  • 2 cups bean sprouts
  • 5 green onions
  • 1 cup chopped cilantro (coriander)
  • 3 limes
  • 1⁄4 cup coarsely chopped roasted peanuts
Directions
  • Place noodles in large bowl and cover with boiling water for about 10 minutes.
  • Drain.
  • Set aside.
  • Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
  • Set aside.
  • Cut chicken into 1" cubes.
  • Peel and de-vein raw shrimp and chop coarsely.
  • Finely chop garlic.
  • Heat peanut oil in large frying pan or wok.
  • Add garlic, chicken, shrimp and red pepper flakes.
  • Stir until shrimp turns pink.
  • Add sauce mixture and stir for 3 more minutes.
  • Add beaten eggs and stir constantly for one minute.
  • Add drained rice noodles and toss until coated.
  • Stir in bean sprouts, onions and 1/2 cup cilantro.
  • Stir and toss for a minute or so, until heated.
  • Spoon out onto large serving platter.
  • Sprinkle with chopped peanuts and remaining cilantro.
  • Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.
 

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