Pad Thai - Midsummer Thai Dinner
I ALWAYS add tons of seasonal veggies!!! This one had snow peas, carrots, eggplant, and asian prickly zucchini!
Ingredients
| 8 | ounces |
rice noodles
broad |
|
| 2 | tablespoons |
fish sauce
|
|
| 3 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
ketchup
|
|
| ½ | teaspoon |
red pepper flakes
|
* |
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 8 | medium |
shrimp
peeled and deveined |
* |
| 8 | ounces |
chicken breast halves, boneless, skinless
diced |
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
mung bean sprouts
|
|
| 3 | each |
scallions, spring or green onions
slivered |
|
| 2 | tablespoons |
peanuts
toasted |
|
|
Garnish |
* | ||
| 1 | x |
coriander
|
* |
| 1 | each |
limes
in 8 wedges |
|
| ½ | cup |
mung bean sprouts
|
|
| 1 | x |
green chili peppers
fresh, optional |
* |
Directions
Soak noodles in warm water for 20 minutes, drain and reserve.
Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve.
Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.
Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.
Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to ¼ cup water.
Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.
Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.
Nutrition Facts
Serving Size 191g (6.7 oz)
