Pad Thai

prep time:: 1 hour
total time:: 1 hour

Makes 4 servings

I know it seems like there are a lot of ingredients for this recipe but trust me, it’s worth it. The leftovers are really something (if you ever have any).

ingredients

227 grams wide rice stick noodles
1/2 cup chicken stock
1/4 cup sugar
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons ketchup
Dash of hot sauce
125 grams boneless pork (thinly sliced)
175 grams firm tofu (cubed)
1/4 cup oil
1 egg (beaten)
3 cloves garlic (minced)
500 grams raw shrimp (peeled)
1 red pepper (diced)
2 cups bean sprouts (fresh or canned)
1/2 cup coriander (chopped)
6 green onions (thinly sliced)
1/4 cup peanuts (chopped)

directions

1
In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside.
2
In a small bowl, whisk together chicken stock, sugar, fish sauce, lime juice, ketchup and hot sauce.
3
In a large skillet, heat 1 teaspoon of oil over medium heat. Cook egg until scrambled and set. Transfer to a large plate. Add 1 tablespoon of the oil. Stir-fry garlic, shrimp and pork until shrimp are bright pink. Add to egg. Heat remaining oil and fry tofu and red pepper until tofu begins to brown. Gently stir in noodles for 1 minute until beginning to wilt. Pour in sauce, stir-fry for 3 minutes until noodles are tender. Return egg mixture to pan. Add bean sprouts, coriander and half the green onions. Stir fry for 2 to 3 minutes until heated through.
4
Garnish with peanuts and remaining green onions.

notes

You can use any combination of proteins in this recipe. Choose from tofu, chicken, shrimp and pork in whatever quantities you like. I think using at least three gives a very complex flavour.

Source: Lisa's Kitchen