Pad Thai - Midsummer Thai Dinner

• 8 ounces rice noodles broad
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1 tablespoon ketchup
• 1/2 teaspoon red pepper flakes
• 1/4 cup vegetable oil
• 1 tablespoon garlic chopped
• 8 medium shrimp peeled and deveined
• 8 ounces chicken breast halves, boneless, skinless diced
• 2 large eggs beaten
• 2 cups mung bean sprouts
• 3 each scallions, spring or green onions slivered
• 2 tablespoons peanuts toasted
• Garnish
• 1 x coriander
• 1 each limes in 8 wedges
• 1/2 cup mung bean sprouts
• 1 x green chili peppers fresh, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.
2. Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
3. Reserve.
4. Heat a wok or large skillet on high heat and add oil.
5. Stir in garlic, cook 10 seconds, then add shrimp and chicken.
6. Stir fry until all ingredients are cooked, about 3 to 4 minutes.
7. Add eggs and toss together until scrambled.
8. Add noodles to the wok.
9. Mix well to combine all ingredients.
10. Pour in reserved sauce.
11. Cook, stirring constantly, until noodles are soft and tender.
12. If they appear dry, add up to 1/4 cup water.
13. Stir in bean sprouts, green onions and peanuts, and fry for one more minute.
14. Taste for seasoning, adding more lime or chili as needed.
15. Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

rice noodles, fish sauce, lime juice, sugar, ketchup, red pepper, vegetable oil, garlic, shrimp, chicken, eggs, bean sprouts, scallions, peanuts, coriander, mung bean sprouts, green chili peppers

Taken from recipeland.com/recipe/v/pad-thai-midsummer-thai-dinner-38703 (may not work)