Pad Thai

Name: Pad Thai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1/2 lb dried rice noodles; 1/2 cup fish sauce; 1/2 cup ketchup; 2 tablespoons lime juice; 2 teaspoons sugar; 2 teaspoons Thai red curry paste (or to taste); 1/4 cup vegetable oil; 2 large garlic cloves, minced; 1/2 lb chicken breast, boneless and skinless cut into thin strips; 1/2 lb shrimp, peeled and deveined; 2 eggs, lightly beaten; 2 cups fresh bean sprouts; 4 green onions, chopped; 1/2 cup roasted unsalted peanuts; fresh coriander leaves; lime wedge

Submitted by Camden Cook

"Origin: The New Canadian Basics Cookbook. I use 1 box of pad Thai noodles, 2 chicken breasts, 1 bag of frozen shrimp and I double the sauce."

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photo by Camden Cook

Ready In:: 30mins
Ingredients:: 16
Serves:: 6

ingredients

¹⁄₂ lb dried rice noodles
¹⁄₂ cup fish sauce
¹⁄₂ cup ketchup
2 tablespoons lime juice
2 teaspoons sugar
2 teaspoons Thai red curry paste (or to taste)
¹⁄₄ cup vegetable oil
2 large garlic cloves, minced
¹⁄₂ lb chicken breast, boneless and skinless cut into thin strips
¹⁄₂ lb shrimp, peeled and deveined
2 eggs, lightly beaten
2 cups fresh bean sprouts
4 green onions, chopped
¹⁄₂ cup roasted unsalted peanuts
garnish with
fresh coriander leaves
lime wedge

directions

Prepare noodles according to package directions.
Mix together fish sauce, ketchup, lime juice, sugar and chile paste; set aside.
In wok over medium high heat, heat the oil.
Add garlic, chicken and shrimp; stir fry until chicken looses its pink colour.
Push chicken and shrimp aside and pour in egg: let set slightly then stir to scramble.
Add noodles, bean sprouts, green onions and reserved sauce.
Stir fry until noodles are softened and everything is mixed together and hot.
Serve immediately, sprinkled with peanuts and garnished with lime and corriander.