Pad Thai - 001


Serving Size: 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        broad rice noodles
   2      tablespoons   fish sauce
   3      tablespoons   lime juice
   2      tablespoons   sugar
   1      tablespoon    tomato ketchup
     1/2  teaspoon      red chili flakes
     1/4  cup           vegetable oil
   1      tablespoon    garlic -- chopped
   8      medium        shrimp -- peeled/deveined
   8      ounces        boneless chicken breast -- diced
   2                    eggs -- beaten
   2      cups          bean sprouts
   3                    green onions -- slivered
   2      tablespoons   toasted peanuts
                        ***GARNISH***
                        coriander sprigs
   1                    lime -- in 8 wedges
     1/2  cup           bean 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.