Phat-Thai
Phat-Thai is an impressive dinner. Made with 1/4 c. vegetable oil, 1 to 2 cloves garlic, minced, 1/2 lb. peeled medium shrimp, 1 chicken breast, sliced and 2 eggs, slightly beaten, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Soak the rice stick (like noodles) in warm water until tender, but large wok, saute garlic in hot oil, add shrimp and cook until just pink. Remove shrimp, set it aside and add chicken.
Remove chicken after browned and cook the eggs, scrambled, chopping the eggs with spatula when firm. Remove and stir-fry the tofu.
Remove tofu, add noodles, vinegar, paprika cayenne pepper sauce; cook for minutes, stirring constantly.
Mix in previously cooked ingredients and bean sprouts.
Toss well and cook for an additional 3 to 4 minutes. Serve with a topping of crushed peanuts and (optional) lemon wedges on the side.
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