Connie’s Pad Thai

½ pound wide rice stick noodles
2 T sugar
2 -3 T fish sauce
2 T ketchup
1 T Worcestershire sauce
1 -2 T Vietnamese chili garlic sauce
2 T vegetable oil
6 garlic cloves, finely chopped
4 skinless, boneless chicken breasts cut into ½ inch pieces
8 0z shrimp, whole or coarsely chopped
½ tsp hot red pepper flakes
2 eggs, beaten
2 cups bean sprouts
6 sliced green onions
1 C fresh cilantro, chopped
½ C coarsely chopped roasted peanuts
2 limes

Follow rice noodle instructions on package.
Mix sugar, fish sauce, ketchup, Wooster & chili sauce in small bowl.
Stir fry chicken, shrimp and garlic in oil.
Add sauce mixture & stir fry 2 – 3 more minutes.
Add beaten eggs and stir.
Immediately add drained noodles.
Stir in sprouts, green onions and ½ cup cilantro.
Turn onto serving dish and sprinkle with peanuts and remaining cilantro. Surround with lime wedges for squeezing over the noodles.


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