One of Thailand's most popular dishes is Pad Thai (or Phat Tai), which, in this case, is stir-fried rice noodles with eggs, chicken, shrimp and tons of other goodies. This is one of the most flavorful and versatile of all Thai dishes, not to mention easy to make.
Arnond Sreesuvan of Nud Pob Thai Cuisine does recommend soaking rice noodles for 4 hours for the best texture, but after that, it's a stir-fry snap. Dry-roasted peanuts, scallions and bean sprouts add lots of crunch to complement the soft noodles and scrambled egg. Thai chiles and a squeeze of lime add aroma and zing to a dish that offers a terrific idea for leftover cooked chicken or shrimp.
Serves 2-3
* 1 (8-oz) pkg rice noodles (rice sticks, rice vermicelli)
* 2 tbsp vegetable oil
* 1 egg
* 6 oz (1 breast) cooked chicken, sliced*
* 4 oz cooked medium shrimp (¼ lb), peeled & deveined*
* 2 tbsp fish sauce
* 2 tbsp tamarind juice (reconstituted tamarind paste or white vinegar)
* 2 tbsp sugar
* ¾ cup bean sprouts
* 2 scallions, trimmed & cut into 2" pieces
* ¾ cup unsalted dry-roasted peanuts
Garnish
* lime wedges
* ground unsalted dry-roasted peanuts
* dried Thai chiles
Special Equipment
* wok or large skillet
Make Pad Thai (stir-fried rice noodles) with chicken and shrimp
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