Ingredients: |
Ingredients: ½ pkg (454 g pkg) wide rice stick noodles, (about 1/4-inch/5 mm wide)
1/3 cup ketchup
1/3 cup sodium-reduced chicken broth
¼ cup fish sauce
3 Tbsp lime juice
2 tsp granulated sugar
1 tsp Asian chili sauce, such as sriracha
¼ cup vegetable oil
2 eggs, lightly beaten
225 g frozen large shrimp, thawed, peeled and deveined
280 g boneless skinless chicken breasts, thinly sliced
4 shallots, or 1 onion, thinly sliced
4 cloves garlic, minced
1 sweet red pepper, thinly sliced
2 tsp minced fresh ginger
170 g medium-firm tofu, drained and cubed
3 cups bean sprouts
3 green onions, sliced
¼ cup chopped unsalted peanuts, roasted
½ cup fresh cilantro leaves
lime wedges
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Directions: |
Directions: In large bowl, soak noodles in warm water for 15 minutes; drain and set aside. Meanwhile, in small bowl, whisk together ketchup, broth, fish sauce, lime juice, sugar and chili sauce; set aside. In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook eggs, stirring occasionally, until scrambled and set, about 30 seconds. Transfer to separate bowl. Wipe out wok. Add 1 tbsp of the remaining oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate. Add 1 Tbsp of the remaining oil to wok; heat over high heat. Stir-fry chicken until browned and no longer pink inside, about 1 minute. Add to shrimp. Heat remaining oil in wok over high heat. Cook shallots, garlic, red pepper and ginger until softened, about 2 minutes. Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender, about 3 minutes. Return scrambled eggs to pan along with tofu, bean sprouts and green onions; heat through just until sprouts begin to wilt, about 1 minute. Serve garnished with peanuts, cilantro and lime wedges |
This recipe for Pad Thai is from