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Pad Thai Recipe

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This recipe for Pad Thai is from The Azevedo Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 T Coconut oil
2 T Garlic - rough chopped
6 Eggs
8 T Pad Thai sauce
Mushroom Soy sauce
14 oz. Rice Stick (Dragonfly brand) - put in hot water to soften for 5 min-drain
Knorr Chicken Bouillon Powder
4 C Cabbage - roughly chopped
1 bag of Bean Sprouts
Carrots - matchstick
1/2 Red Bell Pepper - 1" long segments
1/2 Greed Bell Pepper - 1" long segments
Green Onion x6 - 1" long segments
Cilantro - 1 cup - torn
Tofu - extra firm - sauteed then sliced (if desired)
3 Chicken Breasts - sliced thin (marinate in chicken bouillon powder & mushroom soy sauce)
*Shrimp - full bag (pre-cooked, no tails)
Peanuts (dry) - 1/2 cup - smashed
Pickled Radish (1-2T)- if desired
Paprika for color
Directions:
Directions:
Using wok skillet, add coconut oil and chopped garlic. Saute slightly.

Add 8 T of pad thai sauce and sprinkle some chicken bouillon powder. Add marinated and sliced chicken breasts to skillet and saute until almost done. Make an opening in the middle of the pan moving the chicken to the sides. Add eggs and create scramble in the middle of pan until almost done. Incorporate with chicken.

Add drained noodles and incorporate all. Saute 4-5 minutes until hot. Move all to the side in the pan. Add vegetables, shrimp and tofu. Cook 5 minutes or so then incorporate with everything else. Can also add pinch of sugar, 1 t. of chicken powder and 1 T mushroom soy.

Add green onions, cilantro & peanuts to the top along with pickled radish (if desired). Serve piping hot.

It's best to do this in 2 portions since it's too many ingredients for the pan to hold all at once. Enjoy!

*Hold off & add warmed shrimp right before serving - otherwise it's chewy & overdone.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
Chon Williams 9/11/18

 

 

 

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