Recipe: Delicious Pad Thai Recipe

This is a recipe that I put together about 7 years ago, back in the days before children when I could spend hours in the kitchen perfecting my meals! Pad Thai is one of my husband’s favorite dishes, so I spent a lot of time making sure this recipe was just right. It suits our palettes perfectly–a hint of sweet, a bit of spice, and all the savory goodness that Pad Thai is supposed to have. Enjoy!

Photo Jun 17, 8 01 15 PM

(Serves 4)

Ingredients:

1/2 lb rice noodles (flat, ¼ inch wide)

1 lb shrimp and chicken
1/3 c. fish sauce
1/2 c. water
1/4 c. sugar
2 T. lime juice
2 t. paprika
4 spring onions (chopped)
1 T. vegetable oil
1 T. garlic (minced)
2 eggs
1 c. bean sprouts
2 red chili peppers (chopped) NOTE: This will make a VERY spicy dish. You can either use one pepper or leave them out altogether for a mild dish. Also, you can substitute less spicy peppers such as jalepenos, which is what I often do because my kids can’t eat it if it’s too spicy!
1/2 c. peanuts (crushed)
  • Mix fish sauce, water, sugar, lime juice, and paprika. Set aside.
  • Scramble eggs and set aside.
  • Boil water and put noodles in to soften them (approx. 10 minutes). Do not completely soften the noodles because they still have to absorb a bit of water from the mixture. When you bite into them, there should still be a hint of hardness in the center. Drain and set aside.
  • Stir fry oil, garlic, chili peppers, and peanuts until garlic is brown.
  • Add meat. When meat is fully cooked, add noodles.
  • Add liquid mixture. Stir fry until the liquid mixture is completely absorbed.
  • Add eggs. Then add spring onions and bean sprouts and stir for about two more minutes.
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