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Pad Thai Recipe

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This recipe for Pad Thai, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wren McLaughlin
Added: Saturday, June 14, 2008


1/2 lb dried rice noodles (1/8 -1/4 inch wide)
2/3 lb chicken breast (sliced) or tofu or shrimp
1/3 c. chopped green onions
1/3 c. vegetable oil
1 T. fresh minced garlic
3/4 lb bean sprouts
1-2 T. Thai curry paste (to taste add more if you like it spicy)
2 eggs
1/2 -1 c. ground roasted unsalted peanuts
1/2 c. chopped fresh cilantro
2 limes

1/4 c. fish sauce (can sub. w/ more soy sauce)
2 T. soy sauce
1/3 c. white vinegar
1/3 c. granulated sugar
1 tsp. paprika
1 tsp. grated lime rind

1. Submerge noodles in warm water and soak for 20 minutes or until flexible but not mushy. Drain.
2. Heat oil in wok over medium heat and at garlic and stir fry for 1-2 minutes until it started to brown.
3. Add Thai curry paste and chicken and stir-fry until cooked through.
4. Add noodles and toss to make sure oil and curry is evenly distributed over noodles.
5. Add Pad Thai sauce and bring to simmer while mixing into noodles. You may have to add water or chicken broth if noodles are sticking but you don't want noodles to get mushy.
6. Move noodles to one side of wok and add egg. Scramble egg yolk with fork and place hot cooking noodles over top. Repeat with other egg on opposite side of wok. Cook until cooked and mix into noodles.
7. Add green onions and bean sprouts and mix and cook 2 minutes.
8. Add 1/2 of peanuts and cilantro and mix well.
9. Sprinkle rest of peanuts over top, cut lime wedges for garnish and/or favor and serve.

Note: Make sauce and have all chopped ingredients prepared before you start cooking.




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