Pad Thai

  • 3/4 lb. rice noodles

  • Sauce:
  • 1/2 C chicken or vegetable broth
  • 2 Tbs. fish sauce
  • 1/4 C catsup
  • 1/4 C sugar
  • 1 tsp. crushed red pepper

  • Protein:
  • 1/4 C vegetable oil (may need extra if using tofu)
  • 2 Tbs. minced garlic
  • 1/2 lb. ground pork or cubed chicken breast or 1 lb. cubed, extra-firm tofu
  • 1 shallot, finely chopped
  • 1/2 lb. medium raw shrimp (omit if using tofu)
  • 1 C bean sprouts
  • 1/2 C shopped peanuts

  • Garnishes:
  • 2 lime wedge for each plate
  • 2 scallions, sliced diagonally
  • 4 Tbs. fresh, chopped cilantro

Cook rice noodles according to package directions. Keep immersed in cold water until ready to use.

Make sauce and set aside. In a large wok or frying pan, add the oil, garlic, pork or chicken, or tofu and stir-fry for about 4 minutes. Add shrimp if using and cook until the shrimp are pink. Add sauce to the wok and toss gently. Add drained noodles, bean sprouts and peanuts to wok and toss gently.

Serve garnished with cilantro and scallions.

Date Added:May 06, 2014
Classification:Pasta Main Dishes
Course:Main Course