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Pad Thai StirFried Rice Ribbon Noodles Recipe

Pad Thai StirFried Rice Ribbon Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pad Thai StirFried Rice Ribbon Noodles recipe  PDF


Stephen Ceideburg 6 oz Dried flat rice noodles (see
note) 4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
deveined 1 Boneless chicken breast
half, skinned, thinly sliced 3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
vinegar 2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
soaked in warm water for 10 Minutes, drained (optional)
1 tb Small dried shrimp
(optional) 1 Inch cubes fried tofu, cut
into 1/2 inch slices (optional) Big pinch chile flakes 2 Handfuls bean sprouts,
tailed 2 To 4 tablespoons chicken
broth or water, as needed 4 Green onions, trimmed, cut
into 2 inch lengths GARNISHES: 2 tb Coarsely chopped roasted
peanuts Chile flakes 2 tb Coarsely chopped fresh
coriander leaves 2 Limes, cut into wedges
Place noodles in a bowl and cover with warm water let soak about 15 minutes, or until soft and pliable. Drain set aside. Set a wok over medium high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken stir fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic brown gently (about 20 seconds). Increase heat to medium high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mi ture toss for 30 seconds to reheat. The sauce is not a wet sauce it should dry coat the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4 inch wide fettuccine like rice flour noodles, labeled Chantaboon rice sticks. PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

Pad Thai StirFried Rice Ribbon Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
469 people have voted
Last Reviewed on 2019-05-19



Sunday, May 19 2019 Download & Print Pad Thai StirFried Rice Ribbon Noodles recipe  PDF   Chicken Breast recipes RSS   New

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