Recipe - Pad Thai - Midsummer Thai Dinner

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 Vegetable oil
1 tablespoon Garlic; chopped
8 md Shrimp; peeled/deveined
8 ounce Boneless chicken breast
minced
2 Eggs; beaten
2 cup Bean sprouts
3 Green onions; slivered
2 tablespoon Toasted peanuts

GARNISH
Coriander sprigs
1 Lime; in 8 wedges
One half cup Bean sprouts
Fresh chilies (optl)

A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish you can add ingredients that you like,
and make it as spicy or tart as you wish. Can be used as a basis for a stir
fry of leftovers. Rice noodles are available at most ethnic Asian and
gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to One fourth cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.

Posted to MMRecipes Digest V4 #153 by "John Weber" hdbrer@ibm.net on Jun
01, 97