Pad Thai

Name: Pad Thai
Ingredients: 1 package wide rice stick noodles, soaked in warm water to cover for 15 minutes; 1/2 cup chicken stock; 1/4 cup sugar; 1/4 cup fish sauce; 3 tablespoons lime juice; 2 tablespoons ketchup; 1/4 teaspoon hot pepper flakes; 1 cup large raw shrimp, peeled; 1/2 cup boneless pork loin, cut into 1/4 inch strips; 3/4 cup firm tofu, cut into 1/2 inch cubes; 1 sweet red pepper, chopped; 6 green onions, thinly sliced on the diagonal; 1/4 cup vegetable oil; 1 scrambled egg, scrambled in 1 teaspoon of oil in small pan; 3 cloves garlic, minced; 2 cups bean sprouts, rinsed well, patted dry; 1/2 cup cilantro leaves, coarsely chopped; 1/4 cup unsalted peanuts, chopped

18 ingredients

4 steps

Ingredients

1 package wide rice stick noodles, soaked in warm water to cover for 15 minutes
1/2 cup chicken stock
1/4 cup sugar
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons ketchup
1/4 teaspoon hot pepper flakes
1 cup large raw shrimp, peeled
1/2 cup boneless pork loin, cut into 1/4 inch strips
3/4 cup firm tofu, cut into 1/2 inch cubes
1 sweet red pepper, chopped
6 green onions, thinly sliced on the diagonal
1/4 cup vegetable oil
1 scrambled egg, scrambled in 1 teaspoon of oil in small pan
3 cloves garlic, minced
2 cups bean sprouts, rinsed well, patted dry
1/2 cup cilantro leaves, coarsely chopped
1/4 cup unsalted peanuts, chopped

Directions

1

Whisk the chicken stock, sugar, fish sauce, lime juice, ketchup, and hot pepper flakes together and set aside.
2

Add one tablespoon oil to wok, stir fry the garlic, shrimp, and pork over medium to high heat for 3 minutes. Add to eggs in side bowl.
3

Heat remaining oil. Stir in tofu and red pepper, for 2 minutes till tofu is brown.
4

Gentley stir in drained noodles until they begin to wilt, about 1 minute. Pour Sauce mixture in. Stir fry 3 minutes until noodles are tender. Add egg mixture, beansprouts, cilantro and half of the green onion. Stir fry 2-3 minutes. Garnish with green onions and chopped peanuts.