Recipe for cooking Pad Thai

Recipes from Thailand :: Thai Rice and Noodle Dishes

1/2 pound vermicelli, cooked
2 Tbsp. olive oil, divided
3/4 c. water
1/4 c. low sodium soy sauce
1/4 c. fish sauce
2 Tbsp. brown sugar
2 large eggs, slightly beaten
3/4 pound chicken breast halves, cut into 1-in. pieces
2 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2 c. green onion, cut 1 in. thick
2 tsp. paprika
2 c. bean sprouts
1/2 c. cilantro, chopped
2 Tbsp. peanuts, chopped
6 lime wedges

In a large bowl, toss cooked noodles with 1 tsp. olive oil; set aside.

In a med. bowl, combine water, soy sauce, fish sauce and brown sugar; set side.

In a large nonstick skillet (or preferably a wok), heat 1 tsp. olive oil over med. high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles. In the same skillet, heat 1 tsp. olive oil over med. high heat. Add chicken and garlic; stir fry for 5 mins.

Add chicken mixture to noodle mixture.

In the same skillet, heat 1 Tbsp. olive oil over med. high heat. Add shrimp, onions and paprika; stir fry for 3 mins.

Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 mins.).

Remove from heat; toss with bean sprouts and cilantro. Sprinkle and distribute with peanuts. Garnish with lime wedges.