Pad Thai
Ingredients:
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10 oz (300 g) rice noodles, soaked in water for 10 minutes
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3 tbsp (45 mL) canola oil
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3 (3 ) garlic cloves, chopped
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1 cup (250 mL) chicken, cut into very small pieces
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1/3 cup (75 mL) chicken stock or water
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3 tbsp (45 mL) sugar
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3 tbsp (45 mL) fish sauce
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1 tbsp (15 mL) soy sauce
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2 tbsp (30 mL) tamarind juice or vinegar
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2 (2 ) eggs, beaten
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1/4 cup (50 mL) peanuts, chopped
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2 (2 ) green onions, cut in half
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1 cup (250 mL) bean sprouts
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1 (1 ) lime wedge per plate
Preparation:
Put oil in the wok and fry the garlic and chicken until it is golden brown. Add the rice noodles. Keep stirring over high heat. Then add the chicken stock and stir-fry until the noodles are soft.
Turn the heat down. In small bowl, combine sugar, fish sauce, soy sauce and tamarind juice or vinegar. Add this sauce to wok, stirring well to combine.
Push noodles to one side of the wok and add the eggs on the empty side. Cook like scrambled eggs then combine with the noodles.
Add the peanuts, onions and bean sprouts. Turn off the heat and serve garnished with a lime wedge and dried chili flakes.
Courtesy of the Manitoba Canola Growers
www.mcgacanola.org