A couple of my kids have had the opportunity to travel and returned to the US with a great love for Thai food. Soon I was told, it’s not the strip mall version which is very Americanized, but the real thing with fish sauce, rooster sauce, and spices. Instead of going out, my good friend Janie decided to see what we had in the pantry and we whipped up a batch of Pad Thai on a cold California night. Janie was a little overwhelmed by the number of ingredients, but with two of us working, it was a snap. Well we were pretty much blown away by the great spice, slight heat, and meaty goodness. Here’s the recipe for a successful attempt at Pad Thai; all ingredients can be purchased at any market. Made for 8, completely devoured by 4! We didn’t even save any for my kids who love Thai. Maybe next time.
Pad Thai with Lime, Chicken & Shrimp
Place noodles in large bowl and cover with boiling water and cover with plastic wrap for about 10 minutes or until tender, then drain and set aside.
Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar. Set aside.
Heat 2T oil in a large frying pan. Cut chicken into 1″ cubes and sauté lightly with garlic and red pepper flakes until just cooked. Add raw shrimp and toss over low heat and remove when shrimp is just pink. Add sauce mixture and stir for 3 more minutes.
Add beaten eggs and stir constantly for one minute over low heat.
Add drained rice noodles and toss until coated.
Stir in bean sprouts, green onions and 1/2 cup cilantro.
Stir and toss for a minute or so, until heated.
Spoon out onto large serving platter.
Sprinkle with chopped peanuts and remaining cilantro. Squeeze several pieces of lime over noodles and top with remaining lime slices for squeezing over noodles.