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Phud Thai Recipe

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This recipe for Phud Thai, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bud Little
Added: Monday, April 27, 2009


2 pkg. Rice Noodles (wide)
1 lb. meat or seafood choice. (I like chicken breast)
1 lb. bean sprouts
1 egg scrambled
1 bunch green onion
Fresh Thai basil
1/4 c. sweet chili sauce
1/2 c. soy sauce
1/2 c. chicken broth (I usually add chicken base to water)
1/2 c. chopped peanuts

Add rice noodles to warm water approx. 5 minutes- then drain. (don't boil) - (set aside)
Chop green onions (set aside)
Cut Thai basil into pieces (set aside)
Saute beaten egg - cut into piece (set aside)

Mix chili sauce, soy sauce, & chicken broth (taste for hotness) - (set aside)

Cut chicken into bite sized pieces (I usually pound with meat hammer inside a plastic bag before cutting - plastic bag saves on mess)

Saute chicken with 1 T. canola oil in large pan (drain grease)

Add drained noodles, bean sprouts, & green onion with chicken and saute.

Add chili sauce, soy sauce and broth mixture and cook for approximately 3-5 minutes. Put in Thail basil at this time.

Serve on large platter. Top with scrambled egg and chopped peanuts.

Good with steamed rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can usually find rice noodles and chili sauce in most oriental stores.

If you can use fresh basil - it really tastes better than dry basil.




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