Pad Thai

1. 1

   Soak rice noodles in a bowl of warm water for 25 minutes until al dente, drain.

2. 2

   Heat wok or large frying pan over high heat until it is very hot, then add 1 T of the oil. When it is very hot and slightly smoking, add the shrimp and stir fry for about 2 minutes. Remove from the pan and set aside. If using chicken/tofu, saute until cooked through, approximately 3-5 minutes. With chicken, using forks, shred finely. Scramble beaten eggs over med-high heat and remove from the pan and set aside. Combine the lime juice, fish sauce, chili sauce, sugar and black pepper in a separate bowl and stir. Taste and adjust seasonings as needed.

3. 3

   Reheat the wok, add the remaining oil, then add the garlic, shallots, and chilies and stir fry for 1 minute. Now add the drained noodles and stir fry for another minute. Finally add eggs, lime juice, fish sauce, chili sauce, sugar and black pepper and continue to stir fry for 3 minutes.

4. 4

   Return the shrimp/tofu/chicken to the wok, toss in the bean sprouts and stir fry for 2 minutes.

5. 5

   Serve at once with garnishes.

* Per serving · 4 servings · Values may vary.