Monday, October 30, 2017

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
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
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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