The signature dish of Thai cuisine, this recipe is the triumphant result of many attempts to capture just the right mixture of flavor and textures. Essential to success is soaking the noodles as described.
Soak in hot water for 30 minutes:
1 package (400 g) flat rice noodles
Sauté in hot oil:
1 boneless, skinless chicken breast, chopped into bite sized pieces
4 cloves garlic, minced
As chicken begins to cook, add:
8 shrimp, peeled and cleaned
When shrimp turn pink, push the meat to one side and add:
1 egg
Scramble the egg. When egg is cooked, combine with meat and stir till all meat is cooked, add drained noodles. Stir-fry noodles until soft and cooked. Mix in:
1 green onion, chopped
225 ml bean sprouts
60 ml cilantro – chopped
60 ml fish sauce
60 ml sugar
15 ml paprika
Continue to stir-fry until sauce has cooked down some. Pour onto platter, put some fresh bean sprouts and lime wedges on the side, top with chopped peanuts and garnish with a sprig of cilantro. Squeeze lime onto pad thai before eating.