Pad Thai

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 3/4 cups water, divided
• 1/2 lb uncooked rice noodles or 1/2 lb vermicelli
• 2 tablespoons oil, divided
• 1/4 cup low sodium soy sauce
• 1/4 cup thai fish sauce
• 2 tablespoons brown sugar
• 2 large eggs, lightly beaten
• 3/4 lb chicken breast halve, cut into 1-inch strips
• 2 garlic cloves, minced
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 cup green onion, sliced (1-inch)
• 2 teaspoons paprika
• 2 cups fresh bean sprouts
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons peanuts, chopped
• 6 lime wedges

Recipe

• 1 place 6 cups water in a stir-fry pan or wok; bring to a boil.
• 2 add noodles; cook 4 minutes.
• 3 drain and rinse with cold water; drain well.
• 4 place cooked noodles in a large bowl.
• 5 add 1 teaspoon oil; toss well. set aside.
• 6 combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.
• 7 heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. add eggs; stir-fry 1 minute.
• 8 add eggs to noodle mixture. heat 1 teaspoon oil in pan over medium-high heat. add chicken and garlic; stir-fry 5 minutes.
• 9 add to noodle mixture.
• 10 heat 1 tablespoon oil in pan. add shrimp, onions, and paprika; stir-fry 3 minutes.
• 11 add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated.
• 12 remove from heat; toss with sprouts and cilantro.
• 13 sprinkle with peanuts.
• 14 serve with lime wedges.