Pad Thai

Photo by Becky Luigart-Stayner

Ingredients

2 tablespoons chopped peanuts
2 garlic cloves, minced
6 lime wedges
¼ cup Thai fish sauce
6 ¾ cups water, divided
2 tablespoons brown sugar
½ cup chopped fresh cilantro
+ 9 more ingredients
- 2 tablespoons oil, divided
- ¼ cup low-sodium soy sauce
- 2 large eggs, lightly beaten
- ½ pound uncooked rice sticks (rice-flour noodles) or vermicelli
- ¾ pound skinned, boned chicken breast, cut into 1-inch strips
- 2 teaspoons paprika
- ½ pound medium shrimp, peeled and deveined
- 2 cups fresh bean sprouts
- ½ cup (1-inch) sliced green onions

Place 6 cups water in a stir-fry pan or wok; bring to a boil. Add noodles; cook 4 minutes. Drain and rinse with cold water; drain well. Place cooked noodles in a large bowl. Add 1 teaspoon oil; toss well. Set aside.Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.Heat 1 te...

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Comments

Variations on Pad Thai

- 1 small bunch Asian pennywort or arugula
- 1 egg
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- Cilantro sprigs (optional)
- 2 cups sliced green onions
- 1 tablespoon sesame oil
- 2 cups fresh bean sprouts
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- 2 T minced cilantro
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