Classic Pad Thai ( Mumford & Sons - Awake My Soul )
225 g medium width rice vermicelli noodles
45 ml vegetable oil
115 g ground chicken
5 ml hot pepper sauce
1 red pepper, thinly sliced
225 g peeled, deveined raw shrimp
3 cloves garlic, minced
4 g freshly grated gingerroot
120 ml vegetable or chicken broth
120 ml Tomato Ketchup
60 ml lime juice
40 g granulated sugar
45 ml fish sauce
100 g bean sprouts
3 green onions, thinly sliced
10 g fresh coriander or parsley leaves chopped peanuts
1) Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2) Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3 )Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4) Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.