Pad Thai
Robert Frazer
Classic Thai Rice Noodle Dish
ingredients
- 1/2 Lb. Dried Ribbon Noodles
- 2 Tbl Vegetable Oil
- 1n Skinless, Boneless White Chicken Breast, cut in to 1/8" Strips
- 1/4 Ib Medium Shrimp, peeled and deveined.
- 3 Cloves Garlic.
- 1/4 Cup Minced Shallot.
- 3 Tbl. Tomato Paste.
- 2 Tbl, or to taste Thai Fish Sauce.
- 2 Tbl. Fresh Lime Juice.
- 1 Tbl. Palm Sugar
- 1 egg.
- Large Pinch of Red Pepper Flakes.
- 4 Tbl . Chicken Stock.
- 1/2 Lb. Fresh Mung Bean Sprouts.
- 6 Spring Onions cut into 2" pieces.
- 1 Carrot Peeled and Julienned.
- 1/3 Cup Chopped and Roasted Peanuts.
- 1/2 Cup Fresh Cilantro.
- 1 Lime Cut into 6 Wedges
directions
- 1
Place Noodles in a bowl add warm water to cover and let soak until pliable.
- 2
In a non-stick wok add 1 Tbl of the oil and toss in the chicken and fry until opaque, toss in the shrimp and cook until bright pink about 1 minute longer. Remove from heat and set aside.
- 3
Return the wok to medium heat and add the remaining 1 Tbl of oil, add the garlic and shallot and stir until golden, Raise the heat to high and add the tomato paste, fish sauce, lime juice, and sugar. Toss and stir until thickened. About 30 seconds. Break the egg into the center of the wok and lightly beat and cook without stirring untio egg is set. Break up the egg and mix into the sauce. Add the noodles, red pepper flakes, toss and mix well with the sauce until well coated. add the chicken stock 2 Tbl at a time to moisten the stiff noodles. Cook until the noodles begin to clump together, about 3 minutes.
- 4
Add the bean sprouts, green onions, carrot, chicken-shrimp mixtute, and half of the peanuts. Toss and cook until the bean sprouts begin to wilt. About 3 minutes.
- 5
Dividee into equal portions, sprinkle on the remainder of the peanuts and cilantro and squeeze the lime wedges over the noodles.
Source: Robert Frazer
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews