Ingredients: |
Ingredients: 1/2 pkg (1lb/454g) rice stick noodles, at least 1/4" wide
2 tbsp. sugar
2-3 tbsp. fish sauce
2 tbsp. ketchup
1 tbsp. Worcestershire Sauce
1-2 tsp sambal oelek
1/4 tsp dried shrimp
2 tbsp. peanut oil
6 garlic cloves, finely chopped
4 skinless, boneless chicken breasts, cut into 1/2" pieces
8oz coarsely chopped fresh shrimp
1/2 tsp hot red pepper flakes
2 eggs, beaten
2 cups bean sprouts
6 whole green onions, finely chopped
1 cup fresh cilantro
1/4 cup coarsely chopped peanuts
2 limes
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Directions: |
Directions:
Place noodles in a large bowl. Cover completely with boiling water. Soak at room temperature. As soon as the noodles are almost tender but not quite as soft as you'd like, from 10 to 15 minutes, turn into a large colander and set aside to drain while continuing with recipe.
In a small bowl stir sugar with fish sauce, ketchup, Worcestershire Sauce and sambal oelek. Measure out 1/4 cup dried shrimp and stir in. Prepare garlic, chicken and fresh shrimp.
Heat oil in a large frying pan, wok or wide heavy-bottomed saucepan over medium-high heat. Add garlic, chicken, shrimp and pepper flakes. Stir fry till shrimp turns pink, 2-3 minutes. If mixture begins to stick, add another tablespoon of oil or 1/4 cup water. Add sauce mixture and stir 2 minutes. Add beaten eggs and stir constantly for 1 minute. Immediately add well drained noodles and stir over medium heat using a folding motion until evenly coated.
Stir in bean sprouts, green onions and 1/2 cup chopped cilantro. Continue stirring until mixture is heated through. Turn into a serving dish. Sprinkle with peanuts and remaining chopped cilantro. Surround noodles with thin slices of lime for squeezing over noodles.
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This recipe for Pad Thai is from