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Recipes - Pad Thai

Recipe Name

Pad Thai

Submitted by

rodsave@excite.com

Recipe Description

Traditional dish - Bangkok style.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	10	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



4	ounces	rice noodles
1 1/3	cups	bean sprouts
3	cloves	garlic minced
1	tablespoon chopped	shallots, raw, thinly sliced
2	tablespoons	vinegar, white
2	tablespoons	white sugar
1 1/3	tablespoons	fish sauce
1/2	teaspoon	red pepper, freshly ground course
1	dash	white pepper
2	tablespoons	oil, vegetable
1	large	egg
3	ounces	shrimp frozen,cooked shrimp
1/4	pound, raw	chicken breast halves, boneless, skinless
8	tablespoons chopped	Chives
2	tablespoons	peanuts, crushed
1/2	fruit (2" dia)	limes

Steps

Sequence	Step

1	Soak noodles in warm water 30-45 minutes or until flexible and firm, but not completely expanded or soft.
2	Rinse bean sprouts and set aside to drain. Set aside half to serve fresh.
3	Mince garlic and shallot. Set aside.
4	Combine vinegar, sugar, fish sauce, and peppers. Set aside.
5	Cut chives into 1/2" to 1" pieces. Set aside one quarter of the cut amount to serve fresh.
6	Cut chicken into thin strips. Cut strips into 1-1 1/2" pieces. Set aside.
7	Drain noodles.
8	Heat wok on medium-high to high heat. Add oil. Add chicken and stir until cooked through. Push to the side. Add shallot and garlic and stir until they start to turn brown. Add noodles. Continue stirring to mix everything and to keep things from sticking. Add vinegar mixture. Stir to coat. If noodles are still too firm, add one or two tablespoons of water. If there is excess liquid in the bottom of the wok, turn up the heat to cook off. Push everything aside. Crack egg into the wok and scramble until set. Cut up egg with spatula and mix into noodles. Add shrimp, chives and half the bean sprouts. Stir a few more times.
9	Pour onto a serving platter or individual plates. Top with raw chives, raw bean sprouts, and crushed peanuts. Serve hot with a wedge of lime on the side.

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