Wednesday night I made Pad Thai. I've made it many times before but it's just never that great. This was my most favorite recipe yet. We used Annie Chun's (green box) Brown Rice Noodles to start and the recipe on the back. I always tweak recipes and try to make them less fat. This made 4 servings.
- 4 tbsp. veg or canola oil. I only used 2
- 2 garlic cloves, minced
- 4 shallots, thinly sliced (I didn't have these)
- 8-10 shrimp or cubed chicken (I just use a frozen pound of shrimp from Wal-Mart - don't judge they're $5/lb. and good!)
- 2 eggs, lightly beaten
- 1 package of noodles (8 oz), cooked, drained and rinsed
- 1 cup fresh bean sprouts (I didn't have these either)
Sauce (mix ingredients):
- 4 tbsp. lime or lemon juice (I used lime)
- 3 tbsp. fish sauce
- 3 tbsp. sugar (I used splenda)
- 1-2 pinches crushed chilies or pepper flakes
- 2 tbsp. fresh cilantro, chopped (I didn't have this)
- 3 tbsp. roasted peanuts, crushed
- 3 tbsp. scallions, thinly sliced
- 1 lime, cut in wedges
- we like sweet chili sauce too!
Directions: Heat wok or pan over high heat. Add 2 tbsp. oil (I used 1), garlic, shallots and shrimp or chicken. Cook until meat is opaque, set aside. Add remaining 2 tbsp. oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well mixed. Add meat and bean sprouts. Toss well. Garnish how you like!