Pad Thai

I just made the best Pad Thai. I first had Thai Kitchen Pad Thai (the bottled seasoning sauce) when I visited my sister and brother-in-law in Toronto. PD made a heap of tasty Pad Thai. Over the past few years I have purchased the Box-O-Pad-Thai and cooked up a make shift Pad Thai in my kitchen. It's been edible; sometimes better than others; but never great. Until tonight!

Tonight the stars aligned and I had lots of goodies in my fridge and freezer to toss in to the pan. Tonight dinner was great.

What you need:
Box of Thai Kitchen Original Pad Thai
4-5 Shrimp
1 Large Chicken Breast
2 Eggs
4 Green Onions
Cilantro
Red Pepper (or fresh chili peppers)
Chinese Five Spice
Lime Wedges
Salt & Pepper

What you do:

1. Begin by following the instructions on the box. While you're boiling water to soak the noodles in, chop up the chicken, shell the shrimp, rinse the sprouts, chop the onion, and so on. Once the water boils, turn the heat off and dump in the noodles. Let them soak for about 8 to 10 minutes.

2. Spray a large skillet or wok with some Pam or use a bit of oil! Scramble the two eggs (yes two!)... but don't over cook. Set them aside. Toss in the chicken and sprinkle with a bit of salt, pepper, Chinese Five Spice, and saute. When the chicken is nearly done, add the shrimp.

3. Rinse the noodles in cool water and drain. Toss the noodles into the pan and add the Thai spice sauce packet, the bean sprouts, and a handful of the green onion. Stir and heat through till all liquid is absorbed. Sprinkle with a lil' red pepper to taste...

4. This augmented recipe will make enough for 3 to 4 hungry folks. Dish up the goods, sprinkle a few more fresh bean sprouts to the mound of noodly goodness, add a healthy dose of Cilantro and a wedge or two of lime.

Finally, Pad Thai that tastes like Pad Thai! Yum!