Pad Thai
Filed Under RecipesUnwrapped - By ToTo | Comments Off
A delicious Pad Thai recipe to make, if you’re craving spicy Thai cuisine. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion. Enjoy.
Pad Thai
You’ll Need
1 (8 ounce) Pkg Flat Rice Noodles
3 Tbls Fish Sauce
2 Tbls Oyster Sauce
1 1/2 Tbls Asian Chile Pepper Sauce – Divided
2 Tbls Fresh Lime Juice
1 Tbls Tamarind Paste
1 Tbls Sugar
1/4 Cup Chicken Stock
3 Tbls Vegetable Oil
1 Tbls Chopped Garlic
8 ounces Skinless Boneless Chicken Breast – Cut Into Bite Size Pieces
8 ounces Medium Shrimp – Peeled and De-veined
2 Eggs – Beaten
3 Cups Bean Sprouts
6 Green Onions – Chopped Into 1 Inch Pieces
1/4 Cup Chopped Dry Roasted Peanuts
1/4 Cup Chopped fresh Cilantro
1 Lime – Cut Into 8 Wedges
2 Cups Bean Sprouts
Let’s Get Started
Soak the noodles in a large bowl filled with hot water for 25 minutes.
Take a small bowl and in it, stir together the fish sauce, oyster sauce, 1 tbls of the chili sauce, lime juice, tamarind paste, sugar and chicken stock. Set aside.
Heat a large wok over high heat and add the vegetable oil. Once the oil is hot, stir in the chopped garlic and cook for about 10 seconds. Add chicken and shrimp. Cook, stirring constantly until chicken is cooked through and shrimp is opaque, about 5 to 7 minutes.
Move everything in the wok out to the sides and pour the beaten eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the earlier prepared mixture of sauce. Cook, stirring constantly, until the noodles are tender. You can add a bit more water if required to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions.
Remove from heat and garnish with chopped peanuts. If needed, as per taste, add lime juice and 1/2 tbls chili sauce.
Garnish this delicious Pad Thai with fresh cilantro and remaining bean sprouts and serve with lime wedges on the side.
Enjoy!
With Best Dishes, Always,
ToTo
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