Pad Thai
Pad Thai Frug and Molly
Servings: 4
Preparation Time: 1 hour
Notes: Use fresh mung bean sprouts or nothing. Canned sprouts are Nasty!
Categories: Pasta and Rice, Thai
8 ounces rice noodles
1/2 tablespoon garlic, chopped
1 pound chicken breast, thinly sliced
1/4 pound shrimp, cut in half
2 eggs, beaten
SAUCE
4 Tablespoons soy sauce
4 Tablespoons water
1 Tablespoon Cornstarch
2 Tablespoons peanut butter
1 Tablespoon sugar
2 Tablespoons rice wine vinegar
1 dash Worchestershire sauce
2 Tablespoons catsup
1 1/2 teaspoons red pepper, crushed
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GARNISH
2 limes, quartered
1/3 cup cilantro, finely chopped
3 scallions, chopped
4 Tablespoons dry-roasted peanuts, finely chopped
1 cup mung bean sprouts
Soak noodles in ample hot water until supple, about 20 minutes,
drain and set aside.
Combine sauce ingredients in a small bowl, and stir. Set aside.
Heat a large Wok and add oil. Scramble eggs first and set aside.
Chow chicken and garlic until chicken is amost done, add shrimp.
Add sauce and cook for a few minutes until thick, add more water if necessary.
Cut up scrambled egg into strips or cubes, add to wok. Serve over noodles.
Add garnishes.
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