Phat-Thai

Name: Phat-Thai
Ingredients: 1/4 c. vegetable oil; 1 to 2 cloves garlic, minced; 1/2 lb. peeled medium shrimp; 1 chicken breast, sliced; 2 eggs, slightly beaten; 1/2 block firm tofu, cubed; 1 pkg. Chantaboon rice stick (approximately 13 oz.); 1 lb. bean sprouts; 5 tsp. paprika; 2 Tbsp. vinegar; 3 Tbsp. cayenne pepper sauce (i.e., Durkee); 1/4 c. crushed, unsalted, roasted peanuts; lemon wedges (optional)

13 ingredients

26 steps

Ingredients

1/4 c. vegetable oil
1 to 2 cloves garlic, minced
1/2 lb. peeled medium shrimp
1 chicken breast, sliced
2 eggs, slightly beaten
1/2 block firm tofu, cubed
1 pkg. Chantaboon rice stick (approximately 13 oz.)
1 lb. bean sprouts
5 tsp. paprika
2 Tbsp. vinegar
3 Tbsp. cayenne pepper sauce (i.e., Durkee)
1/4 c. crushed, unsalted, roasted peanuts
lemon wedges (optional)

Directions

1

Soak the
2

rice stick (like noodles) in warm water until tender, but
3

not
4

soft.
5

In
6

a
7

large wok, saute garlic in hot oil, add
8

shrimp and cook until just pink. Remove shrimp, set it aside
9

and add
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chicken.
11

Remove chicken after browned and cook the
12

eggs, scrambled, chopping the eggs with spatula when firm. Remove
13

the
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eggs
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and stir-fry the tofu.
16

Remove tofu, add noodles,
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vinegar, paprika
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and
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cayenne
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pepper
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sauce; cook for
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3
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minutes, stirring constantly.
24

Mix in previously cooked ingredients
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and bean sprouts.
26

Toss well and cook for an additional 3 to 4 minutes. Serve with a topping of crushed peanuts and (optional) lemon wedges on the side.