Recipe - Pad Thai (Chicken Shrimp And Noodles)

8 ounce Broad Rice Noodles
2 tablespoon Fish Sauce
3 tablespoon Lime Juice
2 tablespoon Sugar
1 tablespoon Tomato Ketchup
One half teaspoon Red Chili Flakes
One fourth cup Peanut Oil
1 tablespoon Garlic, Chopped
8 md Shrimp, Peeled & Deveined
8 ounce Boneless Chicken Breast,
Diced
2 Eggs, Beaten
2 cup Bean Sprouts
3 Green Onions, Slivered
2 tablespoon Peanuts, Toasted

GARNISH
Coriander Sprigs
8 Wedges Lime
One half cup Bean Sprouts
Fresh Chili Peppers

Soak the noodles in warm water for 20 minutes. Drain. Set aside. Combine
the fish sauce, lime juice, sugar, ketchup and chili flakes. Blend
thoroughly. Set aside. Heat a wok or large skillet over high heat. Add the
oil. Stir in the garlic. Stir fry for 10 seconds. Add the shrimp and
chicken. Stir fry until all the ingredients are cooked (34 minutes). Add
the eggs. Toss the ingredients until the eggs are scrambled. Add the
noodles. Mix to combine all the ingredients thoroughly. Pour in the
reserved sauce. Stir fry until the noodles are soft and tender (add water
if the noodles appear dry). Adjust seasonings, lime and chili to taste.
Serve garnished with coriander, lime, bean sprouts and chili peppers.
Posted to EATL Digest 10 Sep 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Tue, 10 Sep 1996 10:15:12 0800