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Easy Pad Thai Recipe

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This recipe for Easy Pad Thai, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy curry
Added: Sunday, July 16, 2006


8 oz. broad rice stick noodles
2 tsp. peanut oil
2 eggs, beaten
1 clove garlic, minced
4 T. Thai or Vietnamese fish sauce
3 T. sugar
3 T. lime juice
2 T. ketchup
1 tsp. Thai red chili paste
8 oz. medium shrimp, peeled and deveined
and/or 10 oz. Tofu
1 c. bean sprouts
1 lime, cut in wedges
4 T. salted peanuts, chopped
4 T. Scallions, diced

Soak noodles in warm water for 20 minutes. Heat 1 tsp. oil in skillet over medium heat. Add eggs and scramble. Set aside. Mix garlic, fish sauce, sugar, lime juice, ketchup and chili paste in small bowl. Heat wok or skillet over high heat. Add 1 tsp. oil. Add shrimp or tofu and sprouts. Saute for 3 minutes. Add drained noodles and eggs. Add sauce and toss to coat evenly. Cook for 4 minutes until noodles are tender. Divide into 4 portions and garnish with lime, peanuts and scallions. Fast, easy and my kids even eat it!




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