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A national noodle dish of Thailand. It is now served in many trendy
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restaurants. It is a personal dish - you can add ingredients that you
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like, and make it as spicy or tart as you wish. Can be used as a
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basis for a stir fry of leftovers. Rice noodles are available at most
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ethnic Asian and gourmet stores.
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Soak noodles in warm water for 20 minutes, drain and reserve.
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Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
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Reserve
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Heat a wok or large skillet on high heat and add oil. Stir in garlic,
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cook 10 seconds, then add shrimp and chicken.
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Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add
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eggs and toss together until scrambled.
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Add noodles to the wok. Mix well to combine all ingredients. Pour in
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reserved sauce. Cook, stirring constantly, until noodles are soft and
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tender. If they appear dry, add up to 1/4 cup water.
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Stir in bean sprouts, green onions and peanuts, and fry for one more
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minute. Taste for seasoning, adding more lime or chili as needed.
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Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
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optional chilies.
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