Quick And Easy Pad Thai
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
42
Sourness
51
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cups
Ketchup1 cup
Soy Sauce3 tbsps
Lime Juice2 tsps
White Sugar1 tsp
Curry Powder2 tsps
Smooth Peanut Butter1 tbsp
Vegetable Oil4 cups
Bean Sprouts1 cup
Green Onion (chopped)1 tbsp
Unsalted Peanuts (chopped)Directions:
1
Soak rice noodles in warm water for 20 minutes
2
Drain, and set aside
3
In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste
4
Set aside
5
Heat oil in a wok or large skillet over medium-high heat
6
Add chicken, and cook for about 5 minutes, or until juices run clear
7
Add the green peppers, and saute for a minute
8
Move the chicken and pepper to one side of the pan, and pour in the eggs
9
Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers
10
Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles
11
Mix and cook for a few minutes until shrimp are pink
12
Add the remaining sauce, and cook until heated through
13
Garnish with green onions and chopped peanuts, and serve