Paht Thai Noodles

A fresh and quick take on the traditional Thai favorite. Different from other postings on the 'Zaar, but my favorite. From Quick&Easy Thai by Nancie McDermott.

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• 1⁄4 lb  dried rice noodles
• 3  tablespoons  vegetable oil
• 1  tablespoon garlic, chopped
• 8 -10  medium shrimp, peeled and deveined
• 1⁄4 lb boneless chicken, cut into bite-sized chunks
• 3  tablespoons fish sauce
• 2  tablespoons soy sauce
• 2  tablespoons sugar
• 1⁄2 teaspoon  dried  red chili pepper flakes
• 1⁄4 cup chicken broth, to prevent noodles from sticking
• 1  egg, lightly beaten
• 3  green onions, coarsely chopped
• 2  cups bean sprouts
• 1⁄4 cup  dry roasted peanuts, coarsely chopped
• 2  tablespoons lime juice, freshly squeezed
• 2  lime wedges

Directions

1. to prepare dried noodles, bring large saucepan of water to rolling boil, add noodles, and remove from heat. let noodles steep 5 mins, and then drain and rinse well in cold water. transfer the drained rice noodles to medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs or a spatula, and slotted spoon for tossing noodles. have all remaining ingredients on hand.
2. in large, deep skillet or wok, heat 2 tb of the oil over medium heat until it sizzles. add garlic, toss well, and then add shrimp and chicken. cook about 2 min., tossing now and then, until shrimp and meat are cooked through.
3. add noodles and toss as they begin to soften, whiten, and curl in the hot pan. add fish sauce, soy sauce, sugar, and chili flakes and cook 1-2 mins, tossing now and then. add a splash or two of chicken broth to prevent sticking.
4. when noodles are tender, push them to one side and add remaining tb of oil. add the egg, and once it is almost set, scramble it and push it aside. add green onions and 1 c of bean sprouts and cook about 1 min, tossing once or twice, until shiny and beginning to wilt.
5. sprinkle peanuts and lime juice over noodles and then toss to mix everything well. mound noodles on serving platter, arrange remaining cup of bean sprouts and lime wedges on the side, and serve hot.