Shrimp & Chicken Pad Thai
The Summer 2010 issue of Delight gluten free Magazine includes a delicious sounding recipe for Shrimp & Chicken Pad Thai using maple syrup.
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Cooking tools:
- Wok
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Spatula
- Stove
- Serving platter
Ingredients
- 4 ounces dried rice stick noodles
- 1 fluid ounce fish sauce
- 1 1/2 ounces Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 1 fluid ounce lime juice
- Canola oil for frying
- 6 eggs, whisked with 1 tsp water
- 1/2 Tbsp Thai Red Curry paste
- 8 ounces shrimp, peeled, deveined
- 4 ounces chicken breast, boned, skinned, julienned
- 5 ounces cabbage, finely shredded
- 1 carrot, finely shredded
- 4 fluid ounces chicken stock
- 4 ounces mung bean sprouts
- 3 scallions, thinly sliced
- 2 ounces peanuts (optional)
- Cilantro, coarsely chopped for garnish
- Lime wedges, for garnish
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