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PAD THAI RICE NOODLES

Makes: 4 servings

Ingredients:

1/2 pound dried flat rice noodles, about 1/4 inch wide

Sauce
1/2-cup chicken broth
1/4-cup fish sauce
2 tablespoons sweet chili sauce
2 tablespoons lime juice
1-tablespoon brown sugar

3 tablespoons peanut or vegetable oil
2 shallots, thinly sliced
2 teaspoons minced garlic
1 red or green jalapeÑo chili, seeded and sliced
1/4-pound ground pork
1/4 pound medium raw shrimp, shelled and deveined
2 eggs, lightly beaten

Garnishes
1 1/2 cups bean sprouts
1 lime, cut into wedges
2 green onions, thinly sliced
2 tablespoons chopped cilantro
2 tablespoons chopped roasted peanuts

Getting Ready:

  1. If using dried rice noodles, soak in warm water to cover until softened, about 15 minutes; drain.
  2. Combine sauce ingredients in a bowl.

Cooking:

  1. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add shallots and garlic and chili. Cook, stirring, until fragrant, about 10 seconds. Crumble in pork and cook for 2 minutes. Add shrimp and stir-fry until barely pink, about 1 minute. Add sauce and cook for 1 minute. Add noodles; toss to coat evenly with sauce. Add eggs. Stir-fry until eggs are cooked, about 1 minute.
  2. Place on a serving platter. Arrange bean sprouts and lime wedges around the outside and sprinkle green onions, cilantro, and peanuts on the top.

Adapted from Feast by Martin Yan (Bay Books). Copyright © Yan Can Cook Group, 2005.