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
2 tbsp. rice wine vinegar
1½ tbsp. fish sauce*
1 to 2 tbsp. fresh lemon juice
1 tbsp. ketchup
2 tsp. sugar
¼ tsp. red pepper flakes
1 tbsp. vegetable oil
1 (4 oz.) boneless skinless chicken breast, finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
3 oz. small raw shrimp, peeled
2 c. fresh bean sprouts
3/4 c. red cabbage, shredded
1 medium carrot, shredded
3 tbsp. fresh cilantro, minced
2 tbsp. unsalted dry-roasted peanuts, chopped
*Fish sauce is available at most larger supermarkets and Asian markets.
Place noodles in medium bowl. Cover with lukewarm water; let stand 30 min. or until soft. Drain and set aside. Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 min. Add shrimp; cook about 3 min., just until shrimp turn pink and opaque. Stir in fish sauce mixture; toss to coat evenly. Add bean sprouts and cook until heated through, about 2 min.
Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges. Serves 5.