Pad Thai Noodles
- READY IN -
- SERVINGS 5
- SERVING SIZE 1 1/2 cups
Ingredients
- 8 oz rice stick noodles
- 3 Tbsp peanut oil
- 1/4 cup garlic, minced (approximately 4-5 cloves)
- 2 shallots, sliced thin (approximately 1/2 cup)
- 1/4 lb chicken, sliced into thin strips
- 1 egg, raw
- 1/2 lb shrimp, shelled and de-veined
- 2 cups bean sprouts
Sauce:
- 1 Tbsp lime juice
- 1 Tbsp tamarind juice concentrate
- 2 Tbsp water
- 1/4 cup Thai fish sauce
- 1 tsp soy sauce (shoyu)
- 1 tsp sugar
- 1 chili pepper, minced
Garnish:
- 1/2 cup green onion, chopped (approximately 2 pieces)
- 1 cup cilantro
- 1/4 cup roasted, salted peanuts
Directions
- Soak the rice stick noodles in warm water for 10-15 minutes, drain and set aside.
- In a small bowl, mix ingredients to make the sauce and set aside.
- In a large pan or wok, heat peanut oil and saut� the garlic and shallots for two minutes on medium heat, or until garlic is a lightly browned.
- Add the chicken and cook until done, approximately 2-3 minutes.
- Lightly beat the egg and add it to the pan. Cook until done, approximately 30 seconds.
- Add the sauce and stir all ingredients until evenly coated.
- Stir in the shrimp and bean sprouts. Cook until the shrimp turns pink, approximately 1-2 minutes.
- Add in the noodles and cook 3-5 minutes, stirring occasionally until liquid is absorbed.
- Garnish with green onion, cilantro, and peanuts.