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
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.
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!!
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