BTE’s Pad Thai
(from wood3875’s recipe box)
Source: Brendon Te
Prep time: 60 minutes
Cook time: 15 minutes
Serves 6 people
Ingredients
- --- Sauce ---
- 2 tbsp of oyster sauce
- 1 tbsp of fish sauce
- 1 tbsp of peanut butter (natural is best)
- 2 tbsp of sugar
- 1 tsp of paprika pwdr
- 1 tsp of black pepper
- 4 tbsp of water
- 2 tsp pure tamarind juice (optional but preferred as an addition)
- --- Stir Fry ---
- 1/2 of a bag (13.2oz) of 3mm rice noodles (Chantaboon Rice Stick - by golden chef)
- 2-3 tbsp of olive oil
- 1 6-8oz chkn breast thinly sliced
- 1 hand full of shrimp (or another chkn breast)
- 3 eggs
- 1/4 cup of cilantro freshly chopped
- 1/2 cup of green onions freshly chopped
- 1 14oz can bean sprouts - drained
- 1/2 of a large yellow onion thinly sliced
- 2 cloves of garlic minced or 2 tsp prepared garlic
- 2 oz salted peanuts (optional)
Directions
-
Mix all ingredients for the sauce in a small bowl (microwave in short bursts to help melt and mix). Let sauce stand until needed.
-
In a small sauce, heat water (do not boil) and soak the noodles in warm-hot water for at least 10 min. Let stand until needed.
-
Heat Oil, add garlic & onions, saute for 2-3 minutes, push aside in the wok. Scramble the eggs for 2-3 minutes and push aside in the wok. Add meat and just when it’s no longer pink, mix everything together for a minute.
-
Add the sauce, mix again, while frying for 1-2 minutes.
-
Add the drained noodles, mix mix mix well, while frying to 1 minute.
-
Add cilantro, bean sprouts drained, and green onions, mix mix mix, fry for 1-2 minutes and turn off heat.
-
Place peanuts in sandwich bag and crush.
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Serve the yummy goodness and top with optional crushed peanuts.