Pad Thai (GF)
½ pkg. (454 g pkg.) Wide Rice Stick Noodles
1/3 cup Chicken Broth
1/3 cup Ketchup
¼ cup Fish Sauce
3 tbsp. Fresh Lime Juice
1 tsp. Asian Chile Sauce (or favorite hot sauce)
2 tsp. Sugar
¼ cup Canola Oil
12 large Raw Shrimp, peeled and deveined
12 oz. Boneless Skinless Chicken Breast, small cubes
1 medium Red Pepper, sliced
1 medium Shallot, thinly sliced
2 cloves Fresh Garlic, minced
2 tsp. Fresh Ginger, minced
2 large Fresh Eggs, lightly beaten
2 cups Bean Sprouts
¼ cup Peanuts, chopped
½ cup Fresh Cilantro, chopped
1 medium Fresh Lime, wedged (6)
Soak noodles in hot water for 15 minutes, drain and set aside. In a small bowl, whisk together chicken broth, ketchup, fish sauce, lime juice, chile sauce and sugar. Set aside. In a large wok or skillet, heat 1 tbsp. oil and cook shrimp until done. Remove to a plate. Heat another tbsp. of oil and cook chicken until done. Add to shrimp plate. Heat another tbsp. of oil and cook red pepper, shallot, garlic and ginger until softened. Add to shrimp plate. Add last tbsp. of oil and scramble the eggs. Now add back all on the shrimp plate. Stir in sauce mixture and noodles. Cook about 3 minutes or until it thickens up a little, stirring constantly. Remove from heat and add spouts, peanuts and cilantro. Toss for a minute and serve with lime wedges.
Note: Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.
Note: You can make with either shrimp or chicken instead of both. Or go without them.
Ideas for Future Efforts______________________________________