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8 oz (250g) broad rice noodles

2 tbsp. fish sauce

3 tbsp. lime juice

2 tbsp. sugar

1 tbsp. tomato ketchup

tsp. red chili flakes

cup vegetable oil

1 tbsp. chopped garlic

8 medium shrimp, peeled and deveined

8 oz boneless chicken breast, diced

2 eggs, beaten

2 cups bean sprouts

3 green onions, slivered into 1 inch lengths

2 tbsp. peanuts – toasted

Garnish

Coriander springs

1 lime cut into 8 wedges

cup bean sprouts

Fresh chilies (optional)

Serves: 4

Serve With:  Dry red wine and Curried Nan

Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, ketchup and chili flakes.  Reserve.

Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds, then add shrimp and chicken.  Stir fry until all ingredients are cooked about 3 to 4 minutes.  Add eggs and toss together until scrambled.

Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly, until noodles are soft and tender.  If they appear dry, add up to cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and chilies.