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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Prepare noodles according to package directions.
2. Mix together fish sauce, ketchup, lime juice, sugar and chile paste; set aside.
3. In wok over medium high heat, heat the oil.
4. Add garlic, chicken and shrimp; stir fry until chicken looses its pink colour.
5. Push chicken and shrimp aside and pour in egg: let set slightly then stir to scramble.
6. Add noodles, bean sprouts, green onions and reserved sauce.
7. Stir fry until noodles are softened and everything is mixed together and hot.
8. Serve immediately, sprinkled with peanuts and garnished with lime and corriander.
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