Pad Thai
Keywords
- recipes
- Bruce Stangeland
- Stangeland
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Cooking tools:
- Wok
- Stove
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Cutting board
- Chef's knife
- Slotted spoon
- Spatula
- Fork
- Grater
- Plate
Ingredients
- 1/2 lb. dried rice noodles, preferably about 1/4 inch thick
- 1/2 lb. firm tofu, rinsed
- 1 c. chicken broth
- 3 T. fish sauce
- 3 T. catsup
- 2 T. lime juice (from 2 limes)
- 1 lime, cut into wedges
- 2 T. sugar
- 1/4 t. cayenne pepper
- 1 T. mild olive oil
- 2 garlic cloves, chopped
- 6 oz. lean boneless chicken breast, thinly sliced
- 1 egg, beaten
- 6 green onions, ends trimmed, cut into 2" strips
- 3/4 lb. bean sprouts, rinsed and drained
- 1/4 c. minced peanuts
- 1/4 c. fresh cilantro leaves
- 1/2 c. finely shredded carrots
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