Asian Pad Thai

Name: Asian Pad Thai
Ingredients: 8 ounces wide stick rice noodles; 12 cup chicken broth; 14 cup sugar; 2 -4 tablespoons fish sauce (or to taste); 2 -3 tablespoonss lime juice; 2 tablespoons ketchup; 12 teaspoon dried red pepper flakes (or to taste); 2 boneless skinless chicken breasts (or use boneless pork, can use more); 6 ounces tofu (can use more); 4 tablespoons vegetable oil, divided; 1 large egg, beaten; 1 -2 tablespoon fresh minced garlic (or to taste); 8 ounces medium raw shrimp, peeled and deveined (can use more); 1 large red bell pepper, seeded and chopped; 2 cups bean sprouts, packed; 6 -7 green onions, chopped; 12 cup chopped peanuts (can use more); black pepper (optional)

18 ingredients

9 steps

Ingredients

8 ounces wide stick rice noodles
12 cup chicken broth
14 cup sugar
2 -4 tablespoons fish sauce (or to taste)
2 -3 tablespoonss lime juice
2 tablespoons ketchup
12 teaspoon dried red pepper flakes (or to taste)
2 boneless skinless chicken breasts (or use boneless pork, can use more)
6 ounces tofu (can use more)
4 tablespoons vegetable oil, divided
1 large egg, beaten
1 -2 tablespoon fresh minced garlic (or to taste)
8 ounces medium raw shrimp, peeled and deveined (can use more)
1 large red bell pepper, seeded and chopped
2 cups bean sprouts, packed
6 -7 green onions, chopped
12 cup chopped peanuts (can use more)
black pepper (optional)

Directions

1

Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
2

In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
3

Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
4

In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
5

Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
6

Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
7

Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
8

Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
9

Sprinkle with the peanuts and remaining green onion.