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Pad Thai

  • 30minutes
  • 461calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 lb dried rice noodles

  2. 1/2 cup fish sauce

  3. 1/2 cup ketchup

  4. 2 tablespoons lime juice

  5. 2 teaspoons sugar

  6. 2 teaspoons Thai red curry paste (or to taste)

  7. 1/4 cup vegetable oil

  8. 2 large garlic cloves , minced

  9. 1/2 lb chicken breast , boneless and skinless cut into thin strips

  10. 1/2 lb shrimp , peeled and deveined

  11. 2 eggs , lightly beaten

  12. 2 cups fresh bean sprouts

  13. 4 green onions , chopped

  14. 1/2 cup roasted unsalted peanuts fresh coriander leaves lime wedge

Instructions Jump to Ingredients ↑

  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. ?

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