nutritious junk
recipe: Pad Thai!
July 1st, 2008 by hungry waif
I just finished my international cuisine course in culinary school and I must say it’s been my favorite class in the program. Its unfortunately also my last, after this week (I get a week off, yay!), I start working at the school’s café and bistro. But before the class wrapped we studied south East Asia and made a mean batch of pad 7 ounces rice noodles, uncooked 1/4 cup water 1/4 cup soy sauce, low sodium 1/4 cup fish sauce 2 Tbsp brown sugar 1/2 tsp red pepper flakes 2 tsp sesame oil, divided 1 egg, lightly beaten 3 cloves garlic 6 ounces boneless skinless chicken breast, sliced into thin strips 6 ounces medium fresh shrimp, peeled and deveined 3 green onions, chopped 2 cups fresh bean sprouts 1/2 cup cilantro leaves, whole, chopped 2 Tbsp chopped peanuts Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl. Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside. Heat one tsp oil in a mustard, and pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles. Add one tsp (5mL) oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color. Add green onions and cook an additional minute. Add noodle-egg mixture and sauce, cook until thoroughly heated. Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Serve immediately.
Directions