Pad thai #2

Yield: 6 Servings

Measure Ingredient
8 ounces Rice noodles
1 \N Whole chicken breast; skinned
8 mediums Shrimp; shelled
½ cup Water
¼ cup Fish sauce
3 tablespoons Sugar
1 tablespoon Lime juice
1 teaspoon Paprika
⅛ teaspoon Cayenne pepper
½ pounds Bean sprouts
3 \N Cloves garlic; finely choppe
1 \N Egg
4 tablespoons Roasted peanuts; finely chopped

From: Douglas Becker <dkbecker@...> Date: Tue, 07 May 1996 00:01:59 -0400 Place rice noodles in a large bowl. Cover with water; soak 30-45 min. Cut chicken into 1 1/2x3" strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside.

Reserve ¼ of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1 side. Break egg into wok. Stir quickly to break up yolk and scramble egg.

When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 T. peanuts. Cook and stir over high heat for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

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