Pad Thai Recipe
Ingredients
| Rice sticks | 8 Ounce | |
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| Ketchup | 3 Tablespoon | |
| Fish sauce | 3 Tablespoon | |
| 1 tablespoon lite soy sauce | ||
| Sugar | 1 Tablespoon | |
| Peanut oil | 3 Teaspoon | |
| 1 large egg, lightly beaten | ||
| Garlic | 2 Clove (5gm), minced | |
| Large shrimp | 3/4 pound, deveined | |
| 2 scallions, chopped into 1/2-inch pieces | ||
| Bean sprouts | 2 Cup (16 tbs) | |
| Unsalted peanuts | 3 Tablespoon, chopped | |
| Lime wedges | 6 | |
Directions
1. Bring a large pot of water to a boil. Add the rice sticks, and cook 2 minutes; drain.
2. Combine the broth, ketchup, fish sauce, soy sauce, and sugar in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the egg. Cook, stirring, until firm, 2 minutes.Transfer to a bowl.
4. Return the skillet to the heat and add the remaining 2 teaspoons oil. Add the garlic and cook until fragrant, 30 seconds. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Stir in the scallions, and cook 1 minute. Add the cooked rice stick, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 minutes. Remove from the heat, and stir in the bean sprouts.Transfer to a serving plate and sprinkle with the chopped peanuts. Serve with the lime wedges.
2. Combine the broth, ketchup, fish sauce, soy sauce, and sugar in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the egg. Cook, stirring, until firm, 2 minutes.Transfer to a bowl.
4. Return the skillet to the heat and add the remaining 2 teaspoons oil. Add the garlic and cook until fragrant, 30 seconds. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Stir in the scallions, and cook 1 minute. Add the cooked rice stick, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 minutes. Remove from the heat, and stir in the bean sprouts.Transfer to a serving plate and sprinkle with the chopped peanuts. Serve with the lime wedges.
Chef
