Pad Thai

Serving Size: 6

8 oz rice noodles
1 whole chicken breast -- skinned & boned
8 medium shrimp -- shelled
1/2 c water
1/4 c fish sauce
3 tbs sugar
1 tbs lime juice
1 ts paprika
1/8 ts cayenne pepper
1/2 lb bean sprouts
3 garlic cloves -- finely chopped
1 egg
4 tbs roasted peanuts -- finely chopped
  • Place rice noodles in a large bowl. Cover with water; soak 30-45 min. Cut chicken into 1 1/2x3" strips.
  • Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.
  • Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 T. peanuts. Cook and stir over high heat for 2-3 minutes.
  • Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

copyright 2008