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Title: Pad Thai #10
Categories: Pasta Poultry Seafood Ethnic Main
Yield: 4 Servings

8ozBroad rice noodles
2tbFish sauce
3tbLime juice
2tbSugar
1tbTomato ketchup
1/2tsRed chili flakes
1/4cVegetable oil
1tbGarlic; chopped
8mdShrimp; peeled/deveined
8ozBoneless chicken breast diced
2 Eggs; beaten
2cBean sprouts
3 Green onions; slivered
2tbToasted peanuts
GARNISH
  Coriander sprigs
1 Lime; in 8 wedges
1/2cBean sprouts
  Fresh chilies (optl)

A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to 1/4 cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

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