Kathy’s Pad Thai

KATHY’S PAD THAI

6 3/4 c water
½ lb uncooked rice sticks
2 Tbsp oil
¼ c soy sauce
¼ c Thai fish sauce
4 Tbsp brown sugar

2 large eggs, lightly beaten

3/4 lb chicken breast cut into strips
2 garlic cloves, minced
½ lb medium peeled, deveined shrimp
½ c sliced green onions
2 tsp paprika
2 c fresh bean sprouts
½ c chopped fresh cilantro
2 tbsp chopped roasted peanuts
6 lime wedges

DIRECTIONS:
Place 6 c water in a stir-fry pan or wok, bring to a boil.  Add noodles; cook 4 minuets. Drain and rinse with cold water.  Place cooked noodles in a large bowl.  Add 1 tsp oil, toss well and set aside.

Combine  3/4 c water, soy sauce, fish sauce, and brown sugar. Set aside

Heat 1 teaspoon oil in a stir fry pan or wok over medium heat.  Add eggs.  Stir-fry for 1 minute.  Add eggs to noodle mixture.  Heat 1 teaspoon oil in pan over medium-high heat.   Add chicken and garlic.  Stir-fry 5 minutes.  Add the soy mixture and noodle mixture to pan and cook 3 minutes or until thoroughly heated.  Remove from heat.  Toss wit

h sprouts and cilantro.  Sprinkle with peanuts.  Serve with lime wedges.

Haylee’s Note:

This is another family favorite!  Kathy made this for us years ago, and I have made it several times since, so I am surprised I didn’t have this recipe on the blog!  We LOVE Kathy’s Pad Thai!  Thanks  for sharing the recipe Kathy!!