pad thai
INGREDIENTS
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8 ounces rice sticks, ideally 1/8-inch wide
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4 tablespoons fresh lime juice
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3 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon sugar
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1-2 teaspoons Thai hot sauce (or to taste)
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1½ tablespoons canola oil
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3 cloves garlic, minced (1 tablespoon)
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1 tablespoon minced fresh ginger or galangal
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4 scallions, whites minced, greens cut into ½-inch pieces for garnish
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1 or 2 hot chilies, seeded and minced
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4 ounces skinless, boneless chicken breast, thinly sliced across the grain
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4 ounces shrimp, peeled, deveined, and cut into 1-inch pieces
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1 red or yellow bell pepper, cored, seeded, and diced
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1 medium-sized onion, thinly sliced
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2 carrots, peeled and thinly sliced
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2 cups mung bean sprouts
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3 tablespoons chopped dry-roasted peanuts, for garnish
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