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Pad Thai

(Serves a hungry 4)

1pkg (16oz) flat rice stick noodles
2tbs vegetable or seasame oil (or olive oil if you want the ultra healthy)
2 cloves garlic, minced
1-2 sweet yellow or vedalia onions, chopped
chicken or shrimp
1 freash red chili (thai yellow works too) cut into julienne strips
½ tsp white sugar
2 tbs fish sauce (I recommend NamPla)
½ tsp salt
1tbs lime juice
1 ½ tbs ketchup
½ tsp black pepper
½ lb fresh bean sprouts
1 cup green onions chopped thin
fresh coriander (in a pinch cilantro will do)
1-2 cups crushed peanuts

In a pot of boiling water, drop in the flat rice stick noodles for about 2-4 mins
stirring constantly to prevent noodles from sticking. Remove from heat and drain in a
colander. Rinse with cold water. Set aside. Heat oil in a large wok and stir-fry garlic and
onion until golden add chicken or shrimp and chillies with some water. Stir fry until
chicken is cooked and add sauce (sauce is the sugar, fish sauce, salt, lime juice, ketchup,
blackpepper) and then when mixed the noodles, mix then lastly add rinsed bean sprouts.
stir well. Transfer into a large serving platter and garnish to taste with green onions, fresh
coriander and peanuts.