Pad Thai

By lschull

Ingredients

• 1 pound flat rice noodles
• 1 cup chicken stock
• 2 tbsp. white sugar
• juice of 2 limes
• 2 tbsp. soy sauce
• 2/3 cup fish sauce
• ½ cup sweet chili sauce
• 2 tbsp. red curry paste
• 4 cloves garlic
• 1 medium onion, chopped
• 4 boneless skinless chicken breasts, sliced thin
• 1 bag (340 gr.) raw shrimp, peeled
• 4 eggs
• 4 – 5 cups bean sprouts
• 4 green onions, chopped
• 1 cup chopped cilantro
• 1 cup chopped peanuts

Details

Servings 8

Preparation

Step 1

Soak noodles in water for about 30 minutes.

Combine chicken stock, sugar, lime juice, soy sauce, fish sauce, chili sauce and curry paste in a bowl. Set aside.

Heat a large wok and add about ¼ cup of oil. Stir fry garlic, onion and chicken for a few minutes and then add shrimp. Stir fry until chicken and shrimp are cooked. Remove from wok.

Add 2 tbsp. oil and scramble the eggs in the wok. Remove.

Add stock mixture to wok. Whisk the mixture as it heats so that the curry paste is mixed in.

Add chicken and shrimp mixture and bring to a boil. Stir in drained noodles, bean sprouts, green onions, cilantro, peanuts and eggs. Stir fry for a few minutes until the noodles are hot and tender.

NOTE – I use 2 tbsp. of curry paste which gives the pad thai a medium spice. Don’t use as much if you don’t like it spicy.