Sunday, November 13, 2011

Sukhothai Pad Thai

I came home from work to the smell of some serious yummy food coming from the kitchen.  My husband decided to surprise me with dinner.  It tasted delicious!  Seriously delicious!

1/4 cup white sugar
1/2 cup distilled white vinegar
3 TBSP. lime juice
1/4 cup soy sauce
1/8 cup of orange juice
1 (12 oz.) pkg. dried rice oodles
1/2 cup vegetable oil
1 1/2 tsp. minced garlic
4 eggs
10 oz. of pre-cooked chicken, ut into 1/2 inch strips
4 oz. pre-cooked shrimp, diced
1 TBSP. white sugar
1 1/2 tsp. salt
1 1/2 tsp. of sweet red chili sauce
1/2 cup chopped fresh chives
1 TBSP. paprika
2 cups fresh bean sprouts
1 lime, cut into wedges
1 1/2 cups ground peanuts (we did not use as we have 2 children w/peanut allergies)

Directions:  To prepare Pad Thai sauce:  In a medium saucepan over medium heath, blend sugar, vinegar, soy sauce, lime juice and orange juice.  To make Pad Thai:  Soak rice noodles in cold water until soft; drain.  In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs.  Add noodles and stir until cooked.  Stir in Pad Thai sauce, 1 TBSP. sugar and 1 1/2 tsp. salt.  Stir in peanuts and sweet red chili sauce.  Remove from heat and add chives and paprika.  Serve with lime and bean sprouts on the side.

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