Saturday, April 11, 2020

Sorta Pad Thai

Pad Thai

1/4 pound of Rice Noodles. I used the thin Rice Sticks because that was what I had but the stuff I have had at restaurants is usually a little thicker.
About 3 tbls of Canola Oil
1 tbls of minced Garlic
About a pound of medium sized Shrimp
1 Chicken Breast cut into pieces
2 tbls of Soy Sauce mixed with 1 tbls of Lime Juice and 1 tbls of Spicy Stir Fry Sauce (This is what I substituted since I did not have any Fish Sauce.)
2 tbls Soy Sauce
2 tbls of Sugar
Some Red Chili Flakes
1 Egg beaten
3 chopped Green Onions
2 cups of fresh Bean Sprouts
1/4 cup of chopped Peanuts
Freshly squeezed Lime Juice

Soften Rice Noodles in boiling water the way package tells you to and set aside in a bowl. In a large skillet or wok, which is what I used, heat 2 tbls of Oil. Add Garlic, Shrimp and Chicken and cook until meat is done. Add the Noodles and toss together, and then add the Soy Sauce/Lime Juice/Spicy Stir Fry Sauce mixture along with the remaining Soy Sauce, Sugar and Chili Flakes to taste. Toss everything together. Make a well in the middle of your pan and add the Egg and scramble it. Push aside and then add the Green Onions and 1 cup of Bean Sprouts into the well and cook until the Bean Sprouts begin to wilt. Sprinkle the Peanuts and Lime Juice to taste and toss everything together. Serve with the remaining fresh Bean Sprouts on top and a slice of Lime if desired. Chris and I also added some Sriracha to ours to make it a little more spicy. While this is not authentic it really was delicious.

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