*  Exported from  MasterCook  *
                      PAD THAI - MIDSUMMER THAI DINNER
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Poultry
                 Seafood                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Broad rice noodles
    2       tb           Fish sauce
    3       tb           Lime juice
    2       tb           Sugar
    1       tb           Tomato ketchup
      1/2   ts           Red chili flakes
      1/4   c            Vegetable oil
    1       tb           Garlic -- chopped
    8       md           Shrimp -- peeled/deveined
    8       oz           Boneless chicken breast
                         - diced
    2                    Eggs -- beaten
    2       c            Bean sprouts
    3                    Green onions -- slivered
    2       tb           Toasted peanuts
                         Coriander sprigs
    1                    Lime -- in 8 wedges
      1/2   c            Bean sprouts
                         Fresh chilies (optl)
   A national noodle dish of Thailand. It is now served in many trendy
   restaurants. It is a personal dish - you can add ingredients that you
   like, and make it as spicy or tart as you wish. Can be used as a basis for
   a stir fry of leftovers. Rice noodles are available at most ethnic Asian
   and gourmet stores.
   Soak noodles in warm water for 20 minutes, drain and reserve.
   Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve
   Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
   10 seconds, then add shrimp and chicken.
   Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
   and toss together until scrambled.
   Add noodles to the wok. Mix well to combine all ingredients. Pour in
   reserved sauce. Cook, stirring constantly, until noodles are soft and
   tender. If they appear dry, add up to 1/4 cup water.
   Stir in bean sprouts, green onions and peanuts, and fry for one more
   minute. Taste for seasoning, adding more lime or chili as needed.
   Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
   optional chilies.
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