Pad Thai

by Laura on January 23, 2014

in Featured Recipe, Main Meals, Poultry, Recipes, Seafood

Pad Thai450One of the most popular noodle dishes in Thailand, and one that evokes memories of us traveling to the country. You can make it with chicken or shrimp, or a combination of both. Best when you use rice noodles that are about 1/4-inch wide.

Serves 3-4

 

 

 

 

  • ½ lb wide, flat rice noodles, medium or large width
  • 12 large shrimp (21/30), shelled and deveined
  • ½ lb skinless, boneless chicken breast, thinly sliced
  • 2 tsp cornstarch
  • 5 tbsp fish sauce
  • 3 tbsp freshly squeezed lime juice
  • 1 tbsp ketchup
  • 4 tbsp sugar
  • 1 tsp crushed red pepper, optional
  • 4 tbsp canola oil
  • 2 tbsp minced garlic
  • 2 large eggs, beaten
  • 2 ½ cups fresh bean sprouts
  • 3 scallions, bulbs split and cut into 1-inch pieces
  • ¼ cup unsalted dry-roasted peanuts, chopped
  • cilantro sprigs for garnish (optional)
  • ½ lime, cut into wedges

Soak the noodles in hot water for about 15 minutes or until soft. Drain. In a medium mixing bowl, mix the shrimp and chicken with cornstarch. In a small bowl, mix together the fish sauce, lime juice, ketchup, sugar, and red pepper, if using. Astir until the sugar is dissolved.

In a wok or stir-fry pan, heat 2 tablespoons of the oil of medium-high heat until hot, but not smoking. Add the garlic and stir a few times until it sizzles; do not allow the garlic to brown. Stir up the shrimp and chicken mixture and add to the pan, stirring constantly until no pink remains in the chicken, about 3 minutes. Add the fish sauce mixture and stir until mixture coms to a boil. Add the softened rice noodles and stir for about 2 minutes or until the liquid is almost completely absorbed. Remove the noodles to a platter and set aside.

Add the remaining 2 tablespoons of oil to the same pan and add the eggs. Let set a few seconds, then lightly scramble, breaking them into small pieces with a spatula. Return the noodles to the pan and add the bean sprouts and scallions, reserving a small amount of each for garnishing the finished dish. Stir for 30 seconds to mix and transfer the noodles to a plate. Garnish with peanuts, reserved scallions and bean sprouts, and cilantro. Squeeze lime wedges over the top and serve immediately.

Source: Easy Asian Noodles, by Helen Chen, John Wiley & Sons, Inc. Copyright 2010 by Helen Chen

 

 

 

 

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