Pad Thai-Style Rice Salad

• 1.5 C jasmine rice
• 5 T peanut, corn or grapeseed oil
• 2 eggs, lightly beaten
• 4 garlic cloves, peeled and minced
• 1/4 lb shrimp, peeled and chopped
• 1/4 lb chicken meat, chopped
• 4 scallions, tripped and cut into 1-inch lengths
• 1 C bean sprouts (optional)
• 2 T fish sauce
• 1 T ketchup
• 1/4 C lime juice
• 2 chilies, preferably Thai, stemmed, seeded and sliced (or 1-2 T chili sauce)
• 1/4 C peanuts
• 1/4 C fresh cilantro
• OPTIONAL - i usually add broccoli, cabbage, bok choy, and onions and adjust amount of sauce to taste

1. 1) cook rice, drain in cold water, and set aside in large bowl
2. 2) put 2 T oil in wok over medium heat. add eggs and scramble quickly to create an egg crepe. cook until just set and remove to a cutting board. cut into 1/4 inch strips and add to bowl with rice.
3. 3) raise heat to high and add remaining oil. when oil is hot, add garlic and shrimp and cool until shrimp lose grey color; transfer to bowl with slotted spoon. add chicken and cook until just done; transfer to bowl. add scallions and veggies, cook, and transfer.
4. 4) to skillet add fish sauce, chilies, ketchup and lime juice, and a little water (1/4 to 1/2 C). pour over salad.
5. 5) put all salad ingredients back into work and toss to heat through. add peanuts and cilatro and serve!

jasmine rice, t, eggs, garlic, shrimp, chicken meat, scallions, bean sprouts, fish sauce, t, lime juice, chilies, peanuts, fresh cilantro, broccoli

Taken from www.epicurious.com/recipes/member/views/pad-thai-style-rice-salad-1275879 (may not work)