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Pad Thai Recipe

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This recipe for Pad Thai, by , is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth White
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
227g rice stick noodles - uncooked
1/2 lb boneless skinless chicken thighs, cut into bit-size pieces
6 cloves garlic - minced
1 tbsp ginger root, minced
1/3 cup Kraft Catalina© dressing
1 egg, beaten
1/2 lb frozen cooked cleaned medium shrimp
2 cups bean sprouts
4 green onion sliced
2 tbsp Thai garlic chili sauce
1/4 cup water
1 tbsp fish sauce
1/4 cup finely chopped fresh cilantro

Directions:
Directions:
Stirfry chicken, garlic and ginger in 2 tbsp of the Catalina dressing in a large skillet on high heat for 7 - 10 minutes or until chicken is done. Add egg stir as setting and shrimp stir-fry 5 minutes or until shrimp is heated through.

While the shrimp is cooking place noodles in a bowl and cover with boiling water. Let stand 5 minutes.

Drain the noodles and add to skillet with remaining dressing and all remaining ingredients, cook 3 minutes or until heated through stirring frequently..

Garnish with toasted sesame seeds and lime wedges before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Something new and tasty to try...

 

 

 

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