Pad Thai
Serves 2-3
Ingredients
- 1 (8-oz) pkg rice noodles (rice sticks, rice vermicelli)
- 2 tbsp vegetable oil
- 1 egg
- 6 oz (1 breast) cooked chicken, sliced*
- 4 oz cooked medium shrimp (¼ lb), peeled & deveined*
- 2 tbsp fish sauce
- 2 tbsp tamarind juice (reconstituted tamarind paste or white vinegar)
- 2 tbsp sugar
- ¾ cup bean sprouts
- 2 scallions, trimmed & cut into 2" pieces
- ¾ cup unsalted dry-roasted peanuts
Garnish
- lime wedges
- ground unsalted dry-roasted peanuts
- dried Thai chiles
Special Equipment
- wok or large skillet
How-to
Soak Noodles
- Soak the noodles in cold water for 4 hours, then drain before using. (This 4 hour process yields the best noodle texture for this dish but if you are in a hurry, soak noodles in warm water for 15 minutes, then drain before using)
Prepare Pad Thai
- Heat the oil in a wok or pan on medium heat
- Add egg and stir-fry until egg is cooked (scrambled)
- Add noodles, stirring constantly until noodles have softened
- Add cooked chicken and shrimp and stir-fry for an additional 1-2 minutes
- Add fish sauce, tamarind juice and sugar cook for 2 minutes or until liquid is gone
- Turn off heat and mix in peanuts, bean sprouts and scallions
- To serve, place noodles on plates, top with shrimp and chicken, garnish with ground peanuts, ground Thai chiles, bean sprouts lime wedges
* Can substitute tofu or vegetables for shrimp and chicken