8 oz broad rice noodles
2 tablespoon fish sauce
3 tablespoon lime juice
2 tablespoon sugar
1 tablespoon tomato ketchup
1/2 teaspoon red chili flakes
1/4 cup vegetable oil
1 tablespoon garlic; chopped
8 medium shrimp; peeled/deveined
8 oz boneless chicken breast diced
2 eggs; beaten
2 cup bean sprouts
3 green onions; slivered
2 tablespoon toasted peanuts
1 coriander sprigs
1 lime; in 8 wedges
1/2 cup bean sprouts
1 fresh chilies (optl)
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.
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