Recipe: Easy Pad Thai

EASY PAD THAI

6 1/2 ounces rice noodles (wide)
2 tbsp vegetable oil
6 oz lean ground pork
1 sweet red pepper, chopped
3 garlic cloves, minced
1/4 tsp hot pepper flakes
6 oz raw shrimp, peeled and deveined
1/3 cup chicken stock
3 tbsp fish sauce
2 tbsp granulated sugar
2 tbsp lime juice
2 tbsp ketchup
1 egg, beaten
2 cups bean sprouts, chopped
2 green onions
1/4 cup chopped fresh coriander (cilantro)
2 tbsp chopped peanuts
2 limes, cut in wedges (for garnish)

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes.

Add shrimp; stir-fry for 1 minute.

Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute.

Add noodles; toss. Drizzle in egg, tossing until egg is set.

Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.

Makes 4 servings
Source: Canadian Living magazine, September 94
in article by Elizabeth Baird: Great Pastabilities