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Pad thai - midsummer thai dinner

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Categories: Asian, Dinner, Entrees, Ethnic, Exotic, Pastas & Noodles, Poultry, Seafood, Thai
Yield: 4
Rating: no rating.
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Ingredients:
8 ozBroad rice noodles
2 tbspFish sauce
3 tbspLime juice
2 tbspSugar
1 tbspTomato ketchup
1/2 tspRed chili flakes
1/4 cupVegetable oil
1 tbspGarlic, chopped
8 medShrimp, peeled/deveined
8 ozBoneless chicken breast
- diced
2 Eggs, beaten
2 cupBean sprouts
3 Green onions, slivered
2 tbspToasted peanuts
GARNISH
Coriander sprigs
1 Lime, in 8 wedges
1/2 cupBean sprouts
Fresh chilies (optl)
Procedures:
1A national noodle dish of thailand.
2It is now served in many trendy restaurants.
3It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish.
4Can be used as a basis for a stir fry of leftovers.
5Rice noodles are available at most ethnic asian and gourmet stores.
6Soak noodles in warm water for 20 minutes, drain and reserve.
7Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
8Reserve heat a wok or large skillet on high heat and add oil.
9Stir in garlic, cook 10 seconds, then add shrimp and chicken.
10Stir fry until all ingredients are cooked, about 3 to 4 minutes.
11Add eggs and toss together until scrambled.
12Add noodles to the wok.
13Mix well to combine all ingredients.
14Pour in reserved sauce.
15Cook, stirring constantly, until noodles are soft and tender.
16If they appear dry, add up to ?cup water.
17Stir in bean sprouts, green onions and peanuts, and fry for one more minute.
18Taste for seasoning, adding more lime or chili as needed.
19Serve pad thai garnished with coriander, lime wedges, bean sprouts and optional chilies
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