Classic Pad Thai

Classic Pad Thai -

This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.

Ingredients:

 8 ounces medium width rice vermicelli noodles
 3 tablespoons vegetable oil
 1/4 pound ground chicken
 1 teaspoon hot pepper sauce
 1 red pepper, thinly sliced
 1/2 pound peeled, deveined raw shrimp
 3 cloves garlic, minced
 2 teaspoons freshly grated gingerroot
 1/2 cup vegetable or chicken broth
 1/2 cup Heinz Tomato Ketchup
 1/4 cup lime juice
 3 tablespoons granulated sugar
 3 tablespoons fish sauce
 1 1/2 cups bean sprouts
 3 green onions, thinly sliced
 1/4 cup fresh coriander or parsley leaves
 chopped peanuts

Directions:

Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
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.
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.
Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Note:
Twists:
Twist 1: For a pork variation, try ground pork instead of ground chicken.
Twist 2: For a meatless version, substitute chopped, firm tofu for the chicken and a chopped 3-egg omelet for the shrimp.
Twist 3: Simplify this recipe by omitting hot pepper sauce and replacing ketchup with Heinz Hot & Spicy Ketchup.