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Pad Thai
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Thai noodles, chicken, and shrimp


Serves/Makes:3 or more

  • 8 oz (224 grm). rice noodles
  • 1 whole chicken breast, skinned and boned
  • 8 medium shrimp, shelled
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) fish sauce
  • 3 tbsp (45 ml) sugar
  • 4 green onions, finely chopped
  • 1 tbsp (15 ml) lime juice
  • 1 tsp (5 ml) paprika
  • 1/8 tsp (1 ml) cayenne pepper
  • 1/2 lb (.2 kg). bean sprouts
  • 3 garlic cloves, finely chopped
  • 1 egg
  • 4 tbsp (60 ml) roasted peanuts
  • Place rice noodles in a large bowl and cover with water; soak 30 minutes.
  • Cut chicken into strips and cut shrimp in half lengthwise.
  • Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl.
  • Reserving one fourth of bean sprouts for garnish, combine remaining sprouts, garlic, and onions.
  • Drain noodles.
  • Heat a wok over medium heat for 2 min.
  • Add chicken and push to one side.
  • Break egg into wok and stir quickly to break up yolk and scramble the egg.
  • When egg is set, mix with chicken.
  • Add drained noodles, shrimp, sprouts/onions, fish sauce mixture and 3 tbsp (45 ml) peanuts.
  • Cook and stir over high heat for 2-3 minutes.
  • Garnish with remaining bean sprouts and peanuts, and serve.
This is the recipe as I received it. However, I usually substitute and add things that I like when I make it.

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