Pat Thai

Ingredients: 

- 1/2 lb vermicelli 

- 1/2 lb of chicken breast 

- 1/2 lb of shrimp 

- 1 tsp of ginger, minced 

- 1 tsp of garlic, minced 

- 3 tbsp of fish sauce

- 1 tbsp gluten-free soy sauce

- 3 tbsp of sugar 

- 1.5 tbsp lime juice

- 1 tsp finely minced lemongrass

- 2 tbsp chicken stock (or water) 

- 1 tsp gluten-free hot chili sauce (e.g.: Frank's Redhot Original) 

- 2 tbsp crushed peanuts 

- 1/4 cup oil 

 

Preparation: 

- Cut chicken breast into thin slices. Marinate the chicken with 1/2 tsp ginger and 1/2 tsp garlic. 

- Husk shrimp shell. Marinate the shrimps with the remaining ginger and garlic. 

- Combine fish sauce, soy sauce, sugar, lime juice, lemongrass, chicken stock, and chili sauce into a large bowl.

- Heat a large pot of water until boiling. Turn off heat and pour vermicelli into the pot. Soak for 5 minutes, until the noodles become soft. Pour out hot water, rince the noodles and drain.

- Heat oil in a frying pan on high heat. Stir fry the chicken and shrimps in the pan until the meat changes color. Add vermicelli and sauce mixture. Stir fry until all the sauce is blended into the noodles.

- Transfer the Pai Thai to plates and sprinkle with parsley and peanuts.