Pad Thai

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons fish sauce
• 1/2 cup rice vinegar (unseasoned)
• 3 tablespoons tomato paste
• 1/2 cup sugar
• 8 ounces rice noodles (medium width)
• 2 eggs
• 2 1/2 tablespoons canola oil
• 5 -6 garlic cloves, minced
• 1/4 cup baby carrots, julienned
• 4 ounces sliced mushrooms
• 5 green onions, chopped
• 1/2 lb boneless skinless chicken breast, cooked and cut into bite size pieces
• 1/2 lb shrimp, cooked, peeled and deveined (thawed)
• 3/4 cup dry-roasted unsalted peanuts, coarsely chopped
• 4 ounces bean sprouts
• 1 lime, cut into wedges
• crushed red pepper flakes (optional)

Recipe

• 1 mix together sauce ingredients and set aside.
• 2 prepare noodles according to package directions, leaving slightly al dente.
• 3 scramble eggs and cook completely in large skillet or wok (i coated my pan with non-stick spray and lightly seasoned the eggs with garlic powder). remove eggs from pan and set aside.
• 4 add oil to pan. after heated, add minced garlic, carrots and mushrooms, cook approximately 2-3 minutes.
• 5 add sauce mixture to pan, stir to combine.
• 6 add green onion, eggs, chicken, shrimp, and peanuts to pan. cook and stir about 2 minutes, until heated through.
• 7 add noodles and bean sprouts to pan. cook approximately 2 minutes more.
• 8 serve with lime wedges to squeeze over the entree. add crushed red pepper, if desired.