A Pad Thai Worth Making

How to cook A Pad Thai Worth Making

Ingredients: 1 (8 ounce) package dried flat rice noodles 3 tablespoons fish crust 1/4 cup fresh lime essence 1 tablespoon white sugar 2 tablespoons oyster cheek 1 1/2 tablespoons Asian chile pepper condiment, divided 1/4 cup chicken commonplace 1/4 cup vegetable grease 1 tablespoon chopped garlic 8 ounces medium shrimp – peeled and deveined 8 ounces skinless, boneless chicken breast halves – cut into 1 inch cubes 2 eggs, beaten 3 cups bean sprouts 6 green onions, chopped into 1 inch pieces 2 tablespoons chopped unsalted dry-roasted peanuts 1/4 cup chopped fresh cilantro 1 lime, cut into 8 wedges 2 cups bean sprouts

Directions: Fill a large bowl with hot tap water and place the noodles in it to soak into 20 minutes. In a small move, stir together the fish backchat, lime pith, sugar, oyster back talk, 2 teaspoons of the chile sauce and chicken parentage. Set aside. Heat a wok or large skillet over high heat and add vegetable lubricator. When the oil is touchy, stir in garlic and cook for nearby 10 places. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked from head to foot, 5 to 7 minutes. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until unbending. Add the noodles to the wok and pour in the insolence. Cook, stirring constantly, until the noodles are soft-hearted. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for flavour, adjusting the spice or lime juice if needed. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.


Servings Per Method: 3

Amount Per Serving

Calories: 743

Total Fat: 27.8g Cholesterol: 298mg Sodium: 1592mg Total Carbs: 83.1g Dietary Fiber: 5.5g Protein: 41.5g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving against:3 peoples

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