Easy Homemade Pad Thai
INGREDIENTS
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FOR THE SAUCE
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1/3 cup chicken or vegetable stock (or water would even work in a pinch)
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1 tablespoon soy sauce
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1 tablespoon fish sauce (if you don’t have this, just use 2 tablespoons of soy and omit the fish sauce)
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3 tablespoons brown sugar
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3 tablespoons natural style peanut butter
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1 tablespoon freshly squeezed lime juice
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1 tablespoon rice wine vinegar (if you don’t have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
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1 teaspoon to 1 tablespoon Sriracha or thai chili sauce (depending on your spice tolerance…if you know you’re not into spicy, go with only 1 teaspoon)
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1 teaspoon minced or grated fresh ginger (you can omit or use 1/2 teaspoon of ground ginger if you don’t have this)
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1 teaspoon minced garlic
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FOR THE PAD THAI
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4 ounces of rice noodles, cooked to package directions and rinsed
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1 teaspoon olive oil
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1 large egg, beaten
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1 chicken breast, cubed
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1/2 pound shrimp, peeled, deveined and cut in half
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1/2 cup bean sprouts
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FOR THE GARNISH
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Chopped cilantro
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Chopped peanuts
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Lime wedges
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Sriracha
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