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Pad Thai Recipe

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This recipe for Pad Thai, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Drew Taylor
Added: Friday, September 26, 2008


4 skinless, boneless chicken breasts, cut into 1 inch pieces
1/2 lb. shelled, deveined, shrimp, uncooked
4 garlic cloves
1 knob fresh ginger, grated
4 tbsp. dark sesame oil
4tbsp. peanut better (chunky is fine)
4 tbsp. fresh lime juice
4 tbsp. rice wine vinegar
1 lb. rice noodles
1/2 cup chopped cilantro (reserve 1 tbsp. for garnish)
2 tbsp. chopped peanuts
2 eggs mixed together with a fork

put oil into skillet on medium heat. Saute the garlic, onion and ginger together. Add chicken and cook until tender. Cook noodles according to directions. set aside. Mix the peanut butter, lime juice, rice wine vinegar and cilantro together. Add the shrimp to the chicken until cooked. Then add sauce. Put the noodles, drained, on a platter. Pour the chicken shrimp mixture over the noodles. In the same skillet, on medium, pour the eggs in and allow to cook until a thin omelet has cooked. Cut the omelet into narrow strips when firm. Place over the noodles and meat. Garnish with chipped peanuts and reserved cilantro. Serve with sliced limes.




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