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Pad Thai - Midsummer Thai Dinner

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAD THAI - MIDSUMMER THAI DINNER
 Categories: Pasta, Poultry, Seafood, Thai, Main dish
      Yield: 4 Servings
 
      8 oz Broad rice noodles
      2 tb Fish sauce
      3 tb Lime juice
      2 tb Sugar
      1 tb Tomato ketchup
    1/2 ts Red chili flakes
    1/4 c  Vegetable oil
      1 tb Garlic; chopped
      8 md Shrimp; peeled/deveined
      8 oz Boneless chicken breast
           - diced
      2    Eggs; beaten
      2 c  Bean sprouts
      3    Green onions; slivered
      2 tb Toasted peanuts

MMMMM--------------------------GARNISH-------------------------------
           Coriander sprigs
      1    Lime; in 8 wedges
    1/2 c  Bean sprouts
           Fresh chilies (optl)
 
  A national noodle dish of Thailand. It is now served in many trendy
  restaurants. It is a personal dish - you can add ingredients that you
  like, and make it as spicy or tart as you wish. Can be used as a
  basis for a stir fry of leftovers. Rice noodles are available at most
  ethnic Asian and gourmet stores.
  
  Soak noodles in warm water for 20 minutes, drain and reserve.
  
  Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
  Reserve
  
  Heat a wok or large skillet on high heat and add oil. Stir in garlic,
  cook 10 seconds, then add shrimp and chicken.
  
  Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add
  eggs and toss together until scrambled.
  
  Add noodles to the wok. Mix well to combine all ingredients. Pour in
  reserved sauce. Cook, stirring constantly, until noodles are soft and
  tender. If they appear dry, add up to 1/4 cup water.
  
  Stir in bean sprouts, green onions and peanuts, and fry for one more
  minute. Taste for seasoning, adding more lime or chili as needed.
  
  Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
  optional chilies.
 
MMMMM

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