Ingredients Jump to Instructions ↓

  1. Pad Thai

  2. 8 ounces rice vermicelli

  3. 1 minced onion

  4. 6 cloves minced garlic

  5. 1/2 pound pork

  6. 2 skinless boneless chicken breast halves

  7. 3 tablespoons raw shrimp

  8. 6 sliced Chinese mushrooms

  9. 2 slivered serrano chiles

  10. 3 tablespoons soy sauce

  11. 2 limes, juiced

  12. 3 tablespoons sugar

  13. 2 tablespoons nam pla

  14. 4 beaten eggs

  15. handful bean sprouts

  16. 2 tablespoons rice vinegar

  17. Cut pork and chicken into 1" cubes. Heat oil at hottest setting.

  18. Fry noodles**. Leave 1/4 cup oil in wok. Lightly fry onions and garlic. Add pork and cook thoroughly. Add chicken and cook three

  19. minutes. Add shrimp, mushrooms and chilis. Reduce heat. In a

  20. bowl, mix soy sauce, lime juice vinegar and nam pla. Add to wok

  21. and simmer 3 minutes. Make hole in the center, pour in eggs, and let set before stirring to mix. Add bean sprouts. Add noodles

  22. and toss to mix thoroughly.

  23. **If you haven't fried rice vermicelli noodles before, here are a

  24. few tips: first, put the package into a large clean grocery bag

  25. before you open it, after removing the wrapper break the block

  26. apart into handsful of strands. If you omit the grocery bag, you'll

  27. be finding little pieces of noodle all over your house. The oil

  28. must be as hot as you can get it. Take a smallish handful, toss

  29. it into the oil, and stand back. It will puff up immediately.

  30. Using two spatulas, top and bottom, turn it over and let the part

  31. that didn't puff up hit the oil. The immediately place the fried

  32. noodles in a very large bowl lined with paper towels. The noodles

  33. will deflate as soon as the sauce is poured over.


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