Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3