SEAFOOD
RECIPE: Pad Thai
8-oz (250 g) broad rice noodles
3-tbsp (45 ml) fish sauce
¼-cup (50 ml) limejuice
1-tbsp (15 ml) sugar
2-tbsp (25 ml) oyster sauce
1-tbsp (15 ml) chilli sauce
¼-cup (50ml) chicken stock
¼-cup (50ml) vegetable oil
1-tbsp (15 ml) chopped garlic
8-oz medium shrimp, peeled and deveined
8-oz boneless chicken breast, diced
2-eggs, beaten
3-cups (750 ml) bean sprouts
6-green onions, cut into 1” (2.5 cm) slivers
2-tbsp (25 ml) toasted chopped peanuts
¼-cup chopped coriander (for garnish)
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Soak the noodles in warm water for 20 minutes, drain, and reserve
Combine the fish sauce, limejuice, sugar, oyster sauce, chilli sauce, and chicken stock; reserve
Heat a wok or large skillet on high heat and then add oil
Stir in garlic, and cook for 10 seconds
Add shrimp and chicken
Stir-fry until all ingredients are cooked, about 3-4 minutes
Add eggs and toss until scrambled
Add noodles to the wok
Mix well to combine all ingredients
Pour in reserved sauce
Cook, stirring constantly until noodles are soft and tender
If the noodles are still a little dry, add up to ¼-cup (50 ml) of water
Stir in bean sprouts, green onions, and peanuts; fry for another minute
Taste the seasoning, adding more lime or chilli if needed
Sprinkle chopped coriander on top
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