Ingredients: |
Ingredients: 8 o (250 g) rice vermicelli noodles
1/2 cup fish sauce (oyster sauce)
2 tbsp vegetable or peanut oil
8 cloves garlic, finely chopped
8 oz (250 g) coarsely chopped fresh or frozen shrimp
1/2 tsp dried chili peppers (red)
6 whole green onions, finely chopped
1/4 cup roasted peanuts, coarsely chopped
2 tbsp granulated sugar
1/2 cup ketchup
2 tbsp steak sauce
4 boneless, skinless chicken breasts cut into 1/2 " pieces
2 eggs, beaten
2 cups bean sprouts
2 limes
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Directions: |
Directions:1) Place noodles in large bowl of hot water. Soak at room temperature for about 5 minutes to soften. As soon as the noodles are tender, drain in a large colander and set aside.
2) Meanwhile, in a small bowl, stir in the sugar with the fish sauce, ketchup and steak sauce. Prepare the garlic, chicken and shrimp. Heat the oil in a large wok or wide heavy-bottomed saucepan over medium-high heat. Add the garlic, chicken, shrimp and chili peppers. Stir fry for 2 to 3 minutes, until the shrimp turn pink. If the mixture begins to stick, add another tbsp of oil or 1/4 cup of water. Stir in the fish sauce mixture and stir for 2 minutes. Add the beaten eggs and stir fry for 1 minute. Immediately add the drained noodles and stir over medium heat until evenly coated.
Stir in the bean sprouts, green onions and (1/2 cup chopped coriander - if you like it) and continue stirring until the mixture is heated through. Turn onto a serving dish and sprinkle with peanuts (add the remaining chopped coriander, if you wish). Surround the platter of noodles with thinly sliced limes for squeezing over the noodles.
Per serving: 324 calories, 14 g protein, 5.4 g fat, 53 g of carbs |
This recipe for Pad Thai is from