Pad Thai

I love making pasta-like dishes that my mom can eat with the rest of the family. This dish is light and satisfies your thai-food craving without a lot of oil and batter and can be served as a side dish or main course. (I wish I got another picture but by the time I checked my camera it was all gone)

• 8 oz rice noodles


• 1/4 cup chicken broth


• 2 tbsp rice wine vinegar


• 2 tbsp sugar


• 1/4 lb shrimp


• 1/2 lb chicken, sliced thin


• 1/4 tsp cayenne


• 3 tbsp peanut oil


• 2 tbsp minced garlic


• 2 large eggs


• 1 cup bean sprouts


• 1 cup green onions, chopped


• 1/4 cup chunky peanut butter


• 1/8 cup minced fresh cilantro


• 1 tbsp fresh lime juice

In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. In a small bowl, combine the chicken stock, vinegar, peanut butter and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and chicken with cayenne.


In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and chicken and cook until just cooked through. Transfer to a plate and cover to keep warm. Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, sauce mixture, and noodles, and cook, stirring, until warmed through.


Add the shrimp and chicken and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.