Pad Thai

 Shrimp or Chicken Pad Thai 

Serves 4

200g rice noodles                                    

15mL (1tbsp) oyster sauce
15mL (1tbsp) molasses                           

15mL (1tbsp) fish sauce
25mL (1 ½ tbsp) ketchup                        

1-3mL (¼ -½ tsp) dried chilli flakes
30mL (2tbsp) sugar                                

2-4 cloves garlic           
100mL (1/3 cup) shrimp (or 1 chicken breast)                 
120g tofu                                                 

2 eggs                                  
4 green onions                           

350mL (1 ½ cup) bean sprouts (can get canned)
30mL (2 tbsp) peanuts                             

cilantro sprigs
Oil
 
Place noodles in a bowl and cover with warm water for 30 min. Combine in a small bowl and set aside: Oyster sauce, Fish sauce, Ketchup, Water, Molasses, Dried chilli flakes, Sugar. Heat 15mL (1 tbsp) oil in a wok over high heat. Stir fry garlic until golden. Add eggs and scramble until dry. Drain noodles and add to pan. Stir fry until they soften and become shiny and begin sticking together in a mass. Add: Shrimp/chicken, Green onions, Tofu, cubed, Bean sprouts, The sauce. Cook until the sauce is absorbed. Garnish with chopped roasted peanuts and cilantro sprigs.

Cooking Class Grade 12