This recipe will make 3-4 servings
Ingredients: 1/2 pkg Rice noodles (14 oz) or any other noodles 1/4 pound of boneless chicken, cut into thin strips 10-12 medium size shrimp (de-shelled and de-veined) 1/2 cup shredded cabbage 1/4 cup french cut green beans 1/4 cup julienned carrot pieces 1/4 cup sliced mushrooms 1/4 cup broccoli (optional) 2 tbsp peanut oil 1tbsp chopped garlic 1 medium size shallot / red onion cut into thin slices 1 medium size green chili chopped into tiny pieces 1 tsp red chilli flakes 1 tbsp lemon grass pieces (fresh or the ones in a jar) 2 no. Kaffir lime leaves 2 tbsp pad thai sauce (store bought or home made as per recipe given below) 1 tbsp oyster sauce 1 tsp soy sauce 1 tsp salt or per taste For garnish: 1 tbsp lime juice 1 tbsp Fresh finely chopped Cilantro leaves 2 tbsp roasted peanuts (crushed) 2 Egg omelet pieces*
Method:
Boil water in a huge pot . Once it starts boiling take it off the stove and add the noodles and let them soak them in the hot water for about 6-7 minutes (Check the specific directions on your rice noodles package). Then drain the water and wash the noodles with cold water and again drain and add a tsp of vegetable oil and keep aside.
Take a wok and heat the oil in it. As the oil gets hot add the shallots, red chilly flakes , the chopped garlic , green chillies, kaffir lime leaves and the lemon grass. Stir for about 1 minute and then add the pad thai sauce, oyster sauce and soy sauce. Next add the chicken pieces and keep stir ring on high heat to let the chicken cook. Next add the shrimp too and stir on high heat for about 1 minute. Next add the vegetables and add the salt again stirring constantly. you can cover with a lid for about 1-2 minutes to let the vegetables steam.
Finally add the noodles and stir well. Add the garnish ingredients and serve immediately while hot.
Egg Omelet:
Take a small pan and heat with some oil in it. Take two eggs and beat well. Add a pinch of salt and pepper and pour onto the heated pan. Cook on medium heat for about 2-3 minutes covering with a lid. Flip onto a plate and when cooled cut into long and thin strips.
Recipe for Pad thai sauce:
1 inch ball of tamarind soaked in warm water
1 tbsp fish sauce
1 tbsp of jaggery(or molasses)
Make tamarind pulp out of the soaked tamarind ball by squeezing by hand and then straining through a strainer to get any seed or big chunks out. Take this pulp in a small pan, add the fish sauce and the jaggery pieces and heat on the stove for about 4-5 minutes till the jaggery is dissolved completely and till you get a thick sauce.
