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Asian Pad Thai

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“The most well-known dish in Thailand, this ones a goodie! Not sure if they have ketchup in Thailand but I like to add it in! Don't let the list of ingredients scare you, this is not a hard recipe and well worth making! To save some time you can chop all the ingredients up to one day ahead and refrigerate.”
READY IN:
37mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
  2. In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
  3. Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
  4. In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
  5. Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
  6. Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
  7. Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
  8. Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
  9. Sprinkle with the peanuts and remaining green onion.

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