Asian Pad Thai

The most well-known dish in Thailand, this ones a goodie! Not sure if they have ketchup in Thailand but I like to add it in! Don't let the list of ingredients scare you, this is not a hard recipe and well worth making! To save some time you can chop all the ingredients up to one day ahead and refrigerate.

• Ready In: 37 mins
• Serves: 4-6

Ingredients

• 8  ounces  wide stick  rice noodles
• 1⁄2 cup chicken broth
• 1⁄4 cup sugar
• 2 -4  tablespoons fish sauce (or to taste)
• 2 -3  tablespoonss lime juice
• 2  tablespoons ketchup
• 1⁄2 teaspoon dried red pepper flakes (or to taste)
• 2  boneless skinless chicken breasts (or use boneless pork, can use more)
• 6  ounces tofu (can use more)
• 4  tablespoons  vegetable oil, divided
• 1  large egg, beaten
• 1 -2  tablespoon  fresh minced garlic (or to taste)
• 8  ounces  medium raw shrimp, peeled and deveined (can use more)
• 1  large red bell pepper, seeded and chopped
• 2  cups bean sprouts, packed
• 6 -7  green onions, chopped
• 1⁄2 cup  chopped peanuts (can use more)
•  black pepper (optional)

Directions

1. Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
2. In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
3. Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
4. In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
5. Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
6. Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
7. Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
8. Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
9. Sprinkle with the peanuts and remaining green onion.