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Easy Pad Thai Recipe

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This recipe for Easy Pad Thai, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kelly
Added: Saturday, April 4, 2009


1/2 lb. dried Asian rice noodles, linguine width
1/4 c. Asian fish sauce
3 T. sugar
2 T. soy sauce
1 T. water
1/2 tsp. dried red chili flakes (optional)
1 egg, beaten
3 T. canola oil
1 T. minced garlic
1/4 lb boneless chicken cut into bite sized pieces. (to save time used pre cooked chicken like Perdue or deli rotisserie)
1/4 lb shrimp (about 10-12 medium or 14-16 small)
1 c. shredded carrot
2 c. fresh bean sprouts
1/2 c. chopped scallions
3 T. lime juice
chopped peanuts (optional for topping)

Cook noodles according to directions. In small bowl combine fish sauce, sugar, soy sauce, water, and chili flakes until sugar is dissolved and everything is well mixed. Set aside.
Heat 1 tablespoon of oil in wok over high heat. Add egg and scramble about 30 seconds or until no longer runny. Transfer to a plate.
Add another tablespoon of oil to pan. Add garlic and toss, Add chicken and cook through, push to side and add shrimp. Cook about 1 - 2 minutes. Add carrots and cook one more minute. Move to bowl.
Add last tablespoon of oil to pan and heat. Add noodles and spread them out, cook for 1 minute. Scoop up noodles and turn them over and cook for another minute and repeat one more time.
Pour sauce around sides of pan. Add chicken, shrimp, bean sprouts, scallions and cooked egg. Toss until well mixed. Remove from heat and add lime juice. Top with peanuts and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I add a 1/2 - 1 Tbsp of Thai red curry paste for additional Thai flavor. You can use tofu instead of chicken.




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