|
|
Preparation time
15 minutes
Total time:
1 hour 25 minutes
|
Ingredients
-
450 g (14 oz.), 3/4 packaged flat rice noodles, 0.5 cm (1/4 in.) thick
-
60 mL (1/4 cup) commercial ketchup
-
45 mL (3 tbsp.) sugar
-
45 mL (3 tbsp.) lime juice (about 3 limes)
-
45 mL (3 tbsp.) fish sauce
-
60 mL (1/4 cup) vegetable oil
-
450 g (1 lb.) French beef steak cut in strips, or beef strips
-
Salt, to taste
-
20 peeled, deveined, tail-off raw shrimp (small- to medium-sized)
-
2 shallots, minced
-
2 small Thai chili peppers
-
15 mL (1 heaping tbsp.) chopped fresh ginger root
-
15 mL (1 heaping tbsp.) chopped garlic
-
3 eggs
-
175 mL (¾ cup) peanuts, coarsely chopped
-
3 green onions, sliced diagonally
-
2 handfuls, bean sprouts
-
1 large handful, fresh coriander chopped
-
3 limes, cut in wedges
|
Directions
-
Place rice noodles in a large bowl. Pour on boiling water to cover and soak for about 1 minute.
-
Drain and reserve. Alternately, cover noodles with room-temperature water and soak until soft, about 1 hour. (Noodles can also be soaked the previous day in cold water in the fridge.)
-
Make the sauce: In a small bowl, whisk together ketchup, sugar, lime juice, and fish sauce. Reserve.
-
Heat vegetable oil in a large work over high heat.
-
Add beef, and salt to taste. Sauté for 2 or 3 minutes.
-
Add shrimp and sauté until just cooked, about 2 minutes. Transfer beef and shrimp to a plate.
-
Add shallots, chili peppers, ginger, and garlic to wok and fry until golden, about 30 seconds. Add eggs and fry 1 minute.
-
Add softened noodles to stir-fry in wok, and then reserved sauce.
-
Fry for 1 or 2 minutes.
-
Return beef and shrimp to wok.
-
Cook pad Thai until heated through, about 1 or 2 minutes.
-
Garnish pad Thai with peanuts, green onions, bean sprouts, and chopped coriander. Serve with lime wedges.
|
|