Almost everyone loves Pad Thai, and I'm no exception. Try this wonderful version next time; you won't be sorry.
1 pound rice stick noodles, soaked in water
1 tbsp brown sugar
4 ounces chicken
4 ounces shrimp
2 eggs, slightly beaten
2 tablespoons vegetable oil
1 Tablespoon garlic, chopped
1/2 cup tomato sauce, canned
1 tablespoon lemon juice
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 cups beans sprouts
1/4 cup red pepper, sliced
sliced fried tofu, (optional*)
1/2 cup green onion, cut into 1" pieces
2 tablespoons peanuts, chopped
1/4 teaspoon paprika
1. Heat the wok, add oil. When the oil is hot add the chopped garlic and fry until golden. Add Chicken and heat until half cooked. Add shrimp and cook another 3 minutes.
2. Remove chicken and shrimp and set aside. Add eggs to same pan and as soon as it begins to set, scramble to break into lumps. Add the tomato sauce, fish sauce, oyster sauce and soya sauce and then the softened, drained noodles.
3. Using a spatula, gently spread and pull the noodle until all the sauce is mixed well. Don't stir this, but flip gently or the noodles will all break up. Cook noodles about 5 minutes. Add bean sprouts, sweet red pepper, chicken, shrimp lime/lemon juice and cook another 2 minutes. Add the roasted peanuts, paprika, and green onions, toss well. Garnish with Coriander on top
Notes: to fry tofu, take tofu cubes, cut into slices, pat try and then fry in oil. You can add these at the end to the pad thai. Serves 4 as a main course, 6 as a side dish.
This recipe is quite versatile. It's delicious with Shrimp as well as chicken and you can use a variety of vegetables. Mushrooms, eggplant, and zucchini all work well.
1 1/2 skinless boneless chicken breasts
1 Tablespoon Thai Basil Paste
2 teaspoons soya sauce
1 teaspoon oyster sauce
1 tablespoon honey
1 1/2 tablespoons vegetable oil
2 teaspoons fish sauce
1/2 cup bell pepper, shredded
1/4 cup green onions, sliced
10 leaves fresh basil
Cut the chicken into thin strips.
Heat the oil in a wok and fry the basil paste until fragrant. Add the chicken strips and stir fry for 3 minutes.
Add soy sauce, oyster sauce, honey, fish sauce, and cook for 3 minutes.
In a separate pan with a small amount of oil cook bell peppers, green onions, and basil leaves.
Combine cooked veggies with cooked chicken and transfer to a serving platter. Serve with steamed rice.
Make a batch of this Thai basil paste for use in Thai Basil Chicken (you can also make this with Shrimp).
It's also excellent added into fried rice recipes.
1 1/2 cups fresh basil
1 cup garlic
2 tablespoons black pepper
2 lemons -- juice only
1 cup vegetable oil
1. Blend all ingredients together until smooth.
Freeze extra Basil Paste in ice cube trays for up to 6 months. Cover with freezer bags to prevent odors from developing in the freezer.
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Mary White |