Happy Trio Pad Thai

photo 3-7

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love Thai food and one of the easiest dishes to make is pad Thai.  Tender noodles and a bit of sauce are combined with a protein of your choice to make this mouthwatering dish.  You can use meat, chicken, shrimp, tofu or a combination of all of them.  Rice noodles are traditional but if you can’t find them feel free to substitute linguine or another long noodle.  And this dish really cooks quickly so be sure to have all of your ingredients, including your serving dish and utensils, handy before starting to cook.

HAPPY TRIO PAD THAI

1/4 pound dried rice noodles

3 tablespoons vegetable oil

1 tablespoon coarsely chopped garlic

1/2 pound medium shrimp, peeled and deveined

1/4 pound boneless chicken, cut into bite sized pieces

1/4 pound firm tofu, cut into bite sized pieces

1/2 cup carrots, julienned

4 tablespoons fish sauce

3 tablespoons soy sauce

2 1/2 tablespoons sugar

1/2 teaspoon dried red chili flakes

1/4 cup chicken broth

1 egg, slightly beaten

3 green onions, coarsely chopped

2 cups fresh bean sprouts

1/4 cup roasted peanuts, coarsely chopped

3 tablespoons fresh lime juice

Lime wedges for garnish

  • Bring a large saucepan filled with water to a rolling boil.  Add the noodles and remove the pan from the heat.
  • Let the noodles soak for 5 minutes them drain and rinse with cold water.  Transfer the noodles to a medium sized bowl and set aside.
  • Heat 2 tablespoons of oil in a large wok until it shimmers.  Add the garlic and toss well.
  • Add the shrimp, chicken, tofu, and carrots.  Cook for 2 minutes, tossing now and then, until the shrimp and chicken is cooked through.
  • Add the noodles and toss until they begin to soften and begin to curl in the hot pan.
  • Add the fish sauce, soy sauce, sugar and chili flakes and cook for 2 minutes, tossing occasionally.  Add enough of the chicken broth to prevent the noodles from sticking.
  • When the noodles are tender, push them to the side of the wok and add the remaining oil.  Add the egg, and once it is almost set, scramble it and set aside.
  • Add the onions and 1 cup of the bean sprouts, cooking 1 minutes or until the sprouts are shiny and begin to wilt.
  • Sprinkle the peanuts and lime juice over the top of the noodles and toss everything together.
  • Transfer to a serving platter, top with the remaining bean sprouts and garnish with lime wedges.

Serves 3-4

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