Pad Thai
Recipe Name: Pad Thai
Posted By: Curtis Lynn
Number of Servings: 3-4 good sized servings
Preparation Time: Depends on multitasking
ability
Ingredients:
Peanut oil
7-10oz Thin Rice Noodles
1/2-C Bean Sprouts
1/4-C Frozen Peas
Fresh Cabbage if you want
1/4-C Crushed Unsalted Peanuts
2-Chicken Breasts
6-10 shrimp (peeled deveined and tails off)
2-Eggs
1/4-1/2-Cup Thai Kitchen Pad Thai Sauce
Thai Kitchen Red Curry Paste (to taste)
Cayenne Pepper (to taste)
Recipe:
Prep Work
1. crush peanuts until crushed volume is 1/4C
2. Prepare Sauce
a. 1/2C Thai Kitchen Pad Thai Sauce
b. Red Curry Paste to taste (Make sauce spicier than you want
the meal)
c. If you add too much curry paste balance by adding more Pad
Thai Sauce
d. Set in refrigerator
3. Measure and prepare all ingredients for cooking. Place each
ingredient into separate containers for ease of use later. Keep
eggs in shell and put in container to store after cooking
Cooking Prep Work:
1. Fry eggs with broken yolks in peanut oil Set aside in refrigerator
2. Begin cooking chicken and shrimp in peanut oil used to fry
eggs
3. Thoroughly wash chicken and shrimp containers
4. When chicken and shrimp are thoroughly cooked place them in
their containers and set in refrigerator
5. Bring water to a boil for the noodles (Use enough water to
submerge the noodles and a large enough pot to ensure that the
noodles can be adequately spread out. If they are all clumped
together they will adhere to each other which will cause them
to cook unevenly you'll get hard noodles)
6. Once water boils add noodles and remove heat source. Let noodles
sit until they are firm but flexible about 5 minutes.
7. Once noodles are done put them in a strainer and run cold
tap water over them until they are as cold as the tap water
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