Big John's Pad Thai Noodles
- Ready In:
- 1hr 8mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 (14 ounce) package vermicelli rice noodles, Dried
- 1⁄2 cup chicken breast, Without Skin cut in 1-inch strips
- 2 eggs, Beaten
- 8 large shrimp, peeled and de-veined
- 4 garlic cloves, crushed
- 3 green onions, cut in 2-inch strips
- 1⁄4 cup dried shrimp
- 1⁄2 cup baked tofu, sliced
- 1⁄4 cup dry roasted peanuts, Unsalted & chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 1 1⁄2 tablespoons turnips, Salted packaged
- 1 1⁄2 teaspoons tamarind paste
- 1 1⁄2 teaspoons vinegar
- 1⁄2 teaspoon paprika
- 1 cup bean sprouts
directions
- Soak noodles in a large covered bowl of water for 1 hour. Drain well before using.
- Stir together fish sauce, tamarind paste, lime juice, vinegar, paprika and sugar. Set aside.
- Place large frying pan or wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and saute 5 seconds. Add turnip, dried shrimp and tofu and stir-fry 3 to 4 minutes.
- Add chicken and stir-fry 1 to 2 minutes until no longer pink.
- Remove to a bowl and let the oil settle in center of pan.
- Pour egg into center of pan and lightly scramble until half-cooked.(approx. 30 seconds).
- Add chicken mixture back to pan and mix together with egg.
- Add raw shrimp and cook until chicken and shrimp are both nearly done. (approx.1 minute).
- Add noodles and sauce mixture, folding until all liquid is absorbed.
- Add green onion and sprouts, cover for 30 seconds to steam.
- Mix in peanuts and serve.
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RECIPE SUBMITTED BY
Big John
Calgary
I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often.
I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.