Pad Thai
Source of Recipe
Unknown
List of Ingredients
8oz Rice noodles (don't substitute with regular flour noodles of any kind, must be rice noodles)
1 tablespoon freshly chopped garlic
1/4 cup fish sauce
1/4 cup plus 2 tablespoons white vinegar
1/4 cup plus 2 tablespoons sugar
1 tablespoon tomato paste
2 eggs
1/4 cup olive oil
3 green onions
1 small package of bean sprouts
1/4 cup chopped peanuts
1-2 dried red chili's to taste chopped,
(or red pepper flakes)
1/2 pound chicken breast sliced or shrimp or both
warm water
Recipe
Before starting, soak rice noodles in enough warm water to cover for 20-25 minutes until tender, but not mushy.
Combine fish sauce, sugar, vinegar and tomato paste in a bowl, mix well and set aside.
In a hot wok or pot heat olive oil, fry garlic briefly until golden. Add Chicken or shrimp until the pink on the chicken is gone or the shrimp turns pink. Then add the drained noodles, gently folding so the oil coats the noodles, but try not to break the noodles. Cook for one minute. Add the reserved fish sauce mixture, gently folding into the noodles. Bring to a boil, then reduce heat to medium and cook until all the liquid is absorbed.
With a spatula pull the noodles away from the side of the wok, crack the 2 eggs on the side and scramble with a chopstick. When the eggs are dry, fold into noodles, add green onions and bean sprouts, cook until heated 1-2 minutes. Serve on a plate, sprinkle with chopped peanuts and chili flakes.
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