Pad Thai

Name: Pad Thai
Ingredients: 1/2 lb dried rice noodles; 1/2 cup fish sauce; 1/2 cup ketchup; 2 tablespoons lime juice; 2 teaspoons sugar; 2 teaspoons Thai red curry paste (or to taste); 1/4 cup vegetable oil; 2 large garlic cloves, minced; 1/2 lb chicken breast, boneless and skinless cut into thin strips; 1/2 lb shrimp, peeled and deveined; 2 eggs, lightly beaten; 2 cups fresh bean sprouts; 4 green onions, chopped; 1/2 cup roasted unsalted peanuts; garnish with; fresh coriander leaves; lime wedge

17 ingredients

8 steps

Ingredients

1/2 lb dried rice noodles
1/2 cup fish sauce
1/2 cup ketchup
2 tablespoons lime juice
2 teaspoons sugar
2 teaspoons Thai red curry paste (or to taste)
1/4 cup vegetable oil
2 large garlic cloves, minced
1/2 lb chicken breast, boneless and skinless cut into thin strips
1/2 lb shrimp, peeled and deveined
2 eggs, lightly beaten
2 cups fresh bean sprouts
4 green onions, chopped
1/2 cup roasted unsalted peanuts
garnish with
fresh coriander leaves
lime wedge

Directions

1

Prepare noodles according to package directions.
2

Mix together fish sauce, ketchup, lime juice, sugar and chile paste; set aside.
3

In wok over medium high heat, heat the oil.
4

Add garlic, chicken and shrimp; stir fry until chicken looses its pink colour.
5

Push chicken and shrimp aside and pour in egg: let set slightly then stir to scramble.
6

Add noodles, bean sprouts, green onions and reserved sauce.
7

Stir fry until noodles are softened and everything is mixed together and hot.
8

Serve immediately, sprinkled with peanuts and garnished with lime and corriander.