Pad thai #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rice noodles |
| 1 | Whole chicken breast; skinned | |
| 8 | mediums | Shrimp; shelled |
| ½ | cup | Water |
| ¼ | cup | Fish sauce |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Paprika |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | pounds | Bean sprouts |
| 3 | Cloves garlic; finely choppe | |
| 1 | Egg | |
| 4 | tablespoons | Roasted peanuts; finely chopped |
Directions
From: Douglas Becker <dkbecker@...> Date: Tue, 07 May 1996 00:01:59 -0400 Place rice noodles in a large bowl. Cover with water; soak 30-45 min. Cut chicken into 1 1/2x3" strips.
Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside.
Reserve ¼ of bean sprouts for topping; combine remaining sprouts and onions.
Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1 side. Break egg into wok. Stir quickly to break up yolk and scramble egg.
When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 T. peanuts. Cook and stir over high heat for 2-3 minutes.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.
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