Saturday, September 6, 2014

Pad Thai


8 oz broad rice noodles
4 T fish sauce (Squid brand fish sauce is recommended.) 
6 T lime juice
4 T sugar
2 T ketchup
1 t red chili flakes
1/2 C oil
2 T chopped garlic
8 Shrimp, peeled and deveined
1 cup diced chicken
2 eggs; beaten
2 cups bean sprouts
3 green onions; slivered
2 T toasted peanuts
What to Do

Soak noodles in very hot water for 20 minutes, drain and set aside.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes and set aside.

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 and mix well.  Pour in sauce and cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to 1/4 cup hot 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 and bean sprouts.

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.

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