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| A Pad Thai Worth Making |
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
Ingredients :
- 1 (8 ounce) package dried flat rice noodles
- 3 tablespoons fish sauce
- ¼ cup fresh lime juice
- 1 tablespoon white sugar
- 2 tablespoons oyster sauce
- 1 ½ tablespoons Asian chile pepper sauce, divided
- ¼ cup chicken stock
- ¼ cup vegetable oil
- 1 tablespoon chopped garlic
- 8 ounces medium shrimp - peeled and deveined
- 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 eggs, beaten
- 3 cups bean sprouts
- 6 green onions, chopped into 1 inch pieces
- 2 tablespoons chopped unsalted dry-roasted peanuts
- ¼ cup chopped fresh cilantro
- 1 lime, cut into 8 wedges
- 2 cups bean sprouts
Instructions :
| Prep : 15M | Cook : 3 M | Ready in : 30M |
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Notes :
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