Pad Thai

Pad Thai

1/2 pound vermicelli, cooked
2 tablespoons olive oil, divided
3/4 cup water
1/4 cup low sodium soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
2 large eggs, slightly beaten
3/4 pound chicken breast halves, cut into 1-inch pieces
2 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2 cup green onion, cut 1 inch thick
2 teaspoons paprika
2 cups bean sprouts
1/2 cup cilantro, chopped
2 tablespoons peanuts, chopped
6 lime wedges

In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.

In a medium bowl, combine water, soy sauce, fish sauce and brown sugar; set side.

In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles. In the same skillet, heat 1 teaspoon olive oil over medium high heat. Add chicken and garlic; stir fry for 5 minutes.

Add chicken mixture to noodle mixture.

In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add shrimp, onions and paprika; stir fry for 3 minutes.

Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 minutes).

Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Garnish with lime wedges.

Pad Thai

Pad Thai

Posted by WingsFan91 at 6/25/01 6:42:29 am

1 pack dried rice stick noodles or "sen lek"
1/2 cup dried shrimp
1/2 cup baked tofu, cut into small strips
1/2 cup ground peanut
1 cup fresh bean sprouts
1/2 cup chives cut into 1 inch pieces
1 pound chicken meat, cut into small bite-size pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup water

Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.

Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.

After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.

Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.

Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.

Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.

The final step is to add in the bean sprouts and chives, just before turning off the burner.

Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.