Rachel’s Recipe Box

This is a wonderfully quick dish. You need a large skillet or wok and a large serving platter or bowl and a cover for your serving dish. You also need to make sure you’ve done all your chopping in advance, as once you start cooking, things move very quickly. Phat Thai is almost a meal in itself - se usually serve it with some sliced cucumbers (or a small salad) and some edamame.

This is a delicious gfcf, gluten free, family-friendly recipe! There are many variations within the recipe, so it is easily adapted for different dietary restrictions It can be (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.

Ingredients:

• 1 lb Dried rice stick noodles
  2 TBS Vegetable oil
• 4 cloves garlic, minced
• 1 lb shrimp, peeled & de-tailed (you can use chicken or tofu cut into cubes, if desired)
• 4 Eggs, lightly beaten (can omit if needed, but add extra chicken/tofu or shrimp)
• 2 TBS Fish sauce (can omit and double the soy sauce if needed)
  2 TBS Soy sauce (La Choy is GF, as is San-J Tamari and Braggs Aminos)

• 1 TBS Sugar
• 1/4 cup Peanuts, dry roasted (watch out - Fisher HAS gluten) (can omit if needed)
• 2 cup/1 can Bean sprouts
• 8 Scallions, sliced in 1 inch length
• 2 Limes, quartered lengthwise (optional)

Method:

Soak rice noodles in enough warm water to cover for 15 to 20 minutes.

Prepare all the remaining ingredients and place them next to the stove, along with a serving platter and a cover or foil to tent the serving platter and keep everything warm.

When the noodles are very limp and white, drain. Set by the stove as well. You want to have everything ready to toss in the pan.

Heat a wok or large skillet at medium-high heat and add 1 TBS oil and swirl to coat the surface. When oil is very hot drop in garlic and toss until golden, about 30 seconds.

Add shrimp and toss until they turn pink (for chicken until light brown), no more that 1 min. for shrimp. Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp.

Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process a couple times. Add fish sauce & soy sauce and turn noodles to season evenly. Add sugar and peanuts and continue to turn the noodles. Remove noodles to the covered serving platter before they burn.

Reserve some of the scallions for garnish. Toss bean sprouts and the rest of the scallions in the wok for a minute, then add them to the serving platter.

Turn heat down to Medium, then toss the contents of the serving platter into the skillet/wok. Stir together for 1-2 minutes so everything is mixed together and heated.

Transfer every to the serving platter and squeeze the juice of 2 lime wedges (if using) over the top. Garnish with remaining scallions and serve at once. Place soy sauce and peanuts at the table for individual garnishes.