Big John's Pad Thai Noodles
Ready In: 1 hr 8 mins
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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