A little lighter fare with flavor and shrimp for a change. This is a very simple introduction to Thai street food with ingredients found in most American kitchens. One only has to find some great fish sauce. But, for a more authentic taste, skip the ketchup and, like in Thailand, produce red color with the chili pepper and tamarind. To do that here, just replace the sauce with Chef Pong’s sauce also posted today at https://trumpeterhill.com/2015/02/10/chef-pongs-true-pad-thai-sauce/.
The recipe comes from the Editors of Publications International, Ltd. at http://recipes.howstuffworks.com/thai-recipes-channel.htm.
Pad Thai with Chicken and Shrimp
8 oz. uncooked rice noodles, 1/8″ wide