Pad Thai

I have been on the hunt for the last five years to find the best Pad Thai recipe. I want the real stuff from my favorite restaurants. Well, this is it! You need to go to an Asian store if you want to do this right.

1/2 pkg. medium size rice noodles, soak 20 minutes in warm water then drain

1 bunch green onions

1/2 of a red onion, chopped

7 cloves of garlic, minced

1/2 pound fresh shrimp

1/2-1 pound of chicken cut in strips

3 eggs

1/2 lb. mung bean sprouts

shredded carrots

chopped peanuts

Pad Thai sauce

In a wok or skillet add 1/4 c. vegetable oil over medium high heat. Saute red onion for a few minutes until translucent. Add garlic and cook for 2-3 minutes. Add three eggs and scramble them. Stir in shrimp and chicken and cook until done. Add rice noodles and cook for about two minutes, until soft. Add bean sprouts and stir in Pad Thai sauce. Garnish with green onions, carrots, and peanuts.

Pad Thai Sauce:

4-5 T. palm sugar (get it at the Asian store in a jar)

1 c. tamarind sauce (get it at the Asian store in a jar)

5 T. fish sauce

You can add 2 T. of peanut butter if you like.

Cook over the stove on medium heat until the sugar is dissolved.

You can also garnish your Pad Thai with additional peanut sauce.

2 jars of Satay peanut sauce

2 or more T. peanut butter

2 T. broth if too thick

1/2 lemon, juiced

Warm the above ingredients over stove.

I'm telling you, this is the BEST we've had--we got this recipe straight from our friend in Thailand.