"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pad Thai Recipe

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This recipe for Pad Thai, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Lindale


3 tbsp each lime juice & Asian fish sauce
2 tbsp each ketchup & brown sugar
1 tbsp each grated gingerroot and soy sauce
1 tsp sesame oil
1/4 tsp red pepper flakes
8 oz (227g) rice stick noodles
2 tsp peanut or veggie oil
1/2 c thinly sliced red onions or shallots
2 tsp minced garlic
1 med. red bell pepper, thinly sliced
8 oz uncooked med. shrimp, peeled & deveined
1 c. diced extra-firm tofu (if you don't like tofu, use cooked chicken instead)
2 c. bean sprouts
1/2 c. chopped green onions
1/4 c. chopped fresh cilantro
1/4 c. chopped dry-roasted peanuts

First gather all ingredients and get them ready (i.e. chop the peppers etc) Once you're ready, this comes together very quickly.

Prepare sauce: Whisk lime juice, fish sauce, ketchup, brown sugar, gingerroot, soy sauce, sesame oil, and red pepper flakes in a medium bowl. Set aside.

Place rice noodles in a large bowl, and pour boiling water over top, let soak 7 minutes. Drain

While noodles are soaking, heat oil in large skillet or wok. Add onions & garlic. Cook & stir over med-high heat until onions are tender, about 2 minds. Add re pepper & cook 2 more mins. stirring often. Add shrimp and tofu. Cook and stir until shrimp turn pink, about 3 mins. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss & cook until mixture is hot. Add peanuts and toss again.

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Personal Notes:
Personal Notes:
This is the best Pad Thai I've ever eaten!




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