You are looking for a “fake out” pad thai recipe that is delicious? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious “fake out” pad thai should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of “fake out” pad thai, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare “fake out” pad thai delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings required in make

1. Prepare 1 (1 lb) shrimp
2. Take 1 (1 lb) chicken tenders chopped
3. Take 3 tablespoons sesame oil
4. Use 1 tsp Ginger grated
5. Prepare 2 Scallions chopped
6. Use 1/4 firm tofu rinsed and drained
7. Use 3 garlic cloves minced
8. Prepare 2 tsp sambal
9. Prepare 3-4 Tbs liquid aminos (or soy sauce)
10. Prepare 2 tsp brown sugar
11. Take 1 tbs rice vinegar
12. Prepare 2 tbs ponzu sauce
13. Take 1-2 tbs fish sauce
14. Prepare 2 eggs lightly beaten
15. Use 1 package shitake mushrooms
16. Prepare Shredded cabbage, carrots, red cabbage
17. Prepare Peas
18. Prepare 1 lb pad Thai noodles or linguine noodles
19. Prepare 1-2 jalapeños diced
20. Take 1/2 cup chopped peanuts
21. Use Limes

Strain and add a bit of oil to prevent sticking. Cook your noodles al dente according to package directions. About the noodles: Drunken noodles are traditionally made with rice noodles, and in particular, extra wide rice noodles. My grocery store only carries thinner Pad Thai rice noodles, which will work well for this recipe, but I buy extra wide rice noodles from Amazon or an Asian market.

How to make:process “Fake out” Pad Thai:

1. If using rice stick noodles, soak in cold water for 30 minutes. Cook noodles in boiling water for 5 minutes. Drain and mix with a little olive oil to prevent sticking.
2. Add ginger 1/2 the garlic, scallion, liquid aminos, ponzu to a small bowl. Split the mixture in half. Whisk in a little cornstarch to one bowl and add chicken to marinate. Marinate chicken for 30 minutes. To the second bowl whisk in the brown sugar and Sambal. Set aside.
3. Add a tablespoon of sesame oil to a wok or large frying pan. Add the remaining ginger and garlic along with a diced jalapeño. Sauté until garlic begins to brown and add shrimp that you already seasoned with salt and pepper. Stir fry shrimp And tofu for a few minutes.. transfer to a dish.
4. Add a tablespoon of sesame oil to hot wok and add marinated chicken. Keep heat fairly high to stir fry chicken. Add chicken to plate with the shrimp and tofu.
5. Add remaining tablespoon of oil and garlic and grated ginger to the wok. Brown garlic and add cabbage/carrot mixture. Add sliced shiitake mushrooms. Toss to combine. Add frozen peas.
6. Add the beaten eggs to the veggie mixture. Allow egg to set before mixing.
7. Add remaining liquid ingredients. Transfer the chicken and shrimp back into the wok. Raise the heat and stir to mix. Add noddles and mix. You may need to add liquid aminos and extra ponzu at this point. You can also add a splash of chicken or vegetable broth to the sauce.
8. Transfer to a large serving bowl and top with chopped peanuts or nut mixture. Garnish with quartered limes if desired.
9. Done and ready to serve!

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