Phat-Thai

• 1/4 c. vegetable oil
• 1 to 2 cloves garlic, minced
• 1/2 lb. peeled medium shrimp
• 1 chicken breast, sliced
• 2 eggs, slightly beaten
• 1/2 block firm tofu, cubed
• 1 pkg. Chantaboon rice stick (approximately 13 oz.)
• 1 lb. bean sprouts
• 5 tsp. paprika
• 2 Tbsp. vinegar
• 3 Tbsp. cayenne pepper sauce (i.e., Durkee)
• 1/4 c. crushed, unsalted, roasted peanuts
• lemon wedges (optional)

1. Soak the
2. rice stick (like noodles) in warm water until tender, but
3. not
4. soft.
5. In
6. a
7. large wok, saute garlic in hot oil, add
8. shrimp and cook until just pink.temove shrimp, set it aside
9. andtdd
10. chicken.
11. Remove chicken after browned and cook the
12. eggs, scrambled, chopping the eggs with spatula when firm. Remove
13. the
14. eggs
15. and stir-fry the tofu.
16. Remove tofu, add noodles,
17. vinegar,taprika
18. and
19. cayenne
20. pepper
21. sauce; cook for
22. 3
23. minutes, stirring constantly.
24. Mix in previously cooked ingredients
25. and bean sprouts.
26. Toss well and cook for an additional 3 to 4 minutes.terve with a topping of crushed peanuts and (optional) lemon wedges on the side.

vegetable oil, garlic, shrimp, chicken, eggs, firm tofu, rice, bean sprouts, paprika, vinegar, cayenne pepper sauce, peanuts, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003102 (may not work)