Pad Thai

½ # Pad Thai (rice) noodles

½ cup water

¼ cup fish sauce

3 tablespoons sugar or agave

Zest of one lime

juice of one lime

1 teaspoon paprika

6 shakes Tabasco

2-4 tablespoons vegetable oil

1 egg (optional), beaten

1 boneless, skinless chicken breast, thinly sliced

½ pound shrimp, peeled and deveined

3 garlic cloves, peeled and minced

¼ cup peanuts, chopped

3 scallions, sliced or ¼ cup cilantro

½ pound bean sprouts

  1. Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions.  You can even leave them for a few hours.  They won’t disintegrate.
  2. Combine water, fish sauce, sugar, lime zest and juice, paprika, and Tabasco in a bowl.  Set aside.
  3. When noodles are done soaking, drain and set aside
  4. In a wok or large skillet, over a high heat, add approximately ½ tablespoon of oil, and cook the egg. Remove from pan.  Repeat this process with the chicken and shrimp.  Remove each item from pan after they’re cooked
  5. Add ½ tablespoon of oil to the pan, then the garlic and 1 tablespoon of the peanuts.  Sauté for 30 seconds, or until the garlic becomes fragrant.
  6. Add the noodles and fish sauce mixture to the pan. Cook over a medium-high heat for 2-3 minutes, or until the noodles are cooked through.
  7. Add the egg, chicken, and shrimp briefly back into the pan to reheat. 
  8. Remove from the heat, and add the spouts and scallions (or cilantro) and combine.  Remove from pan, and place on serving platter.
  9. Spread the remaining peanuts over the top, and serve

Makes approximately 6 servings