Pad Thai

Recipe from the Winnipeg Free Press.

I have to say, I think this pad Thai recipe makes the best pad Thai ever! Seriously, I'd rather make it myself than get take out. I especially like how many vegetables are in this recipe. I used wider noodles than I usually do this time, just because it's what I had on hand, but you could definitely use ones half the size of what's shown here.

What you'll need

3 tbsp Fish sauce

3 tbsp White sugar

3 tbsp Ketchup

1 1/2 tbsp Worcestershire sauce

1 tbsp Chili-garlic sauce (or more to your taste)

250g Thick white rice noodles

2 tbsp Peanut oil

6 Garlic cloves, minced

8 Chicken thighs, boneless, skinless and cut into thin strips

500g Shrimp, uncooked, peeled and cut into bite size pieces

1 Red pepper, cut into thin strips

1 Yellow pepper, cut into thin strips

3 Eggs, beaten

2 cups Bean sprouts, washed

1 bunch Green onions, green parts only, sliced

1 cup Cilantro, coarsely chopped

1/4 cup Dry roasted peanuts, coarsely chopped

2 Limes, cut into wedges

How to

1.  Prepare and organize vegetables and other ingredients into separate bowls. Combine the fish sauce, sugar, ketchup, Worcestershire sauce, and chili-garlic sauce in a small bowl.

2.  Boil a large pot of water. Place the rice noodles in a lasagna dish or flat roaster and cover with boiling water. When the noodles are al dente, drain into a colander and set aside.

3.  Heat up a large wok on high heat and add peanut oil. Add the garlic and fry briefly. Add the chicken and the shrimp and fry until the chicken is just cooked through and the shrimp are pink.

4.  Add the pepper and fry lightly. Add the sauce to the pan and stir through for about 2 minutes.

5.  Turn heat down to medium and add the eggs. Toss for 1 minute. Add the noodles and stir until well-coated. Add bean sprouts, green onions and half the cilantro. Continue stirring until all are heated through.

6.  Top with the remaining cilantro and peanuts and serve. Garnish each plate with the lime to squeeze over the pad Thai.