Pad Thai, Trina Style

Finally, what you’ve all been waiting for: the recipe for Pad Thai Noodles ala Katrina.

Yield: 5-7 normal servings or 3 hungry men servings
Number of hands needed: minimum 2, 4-6 ideal
Approx. time needed: 1 hour

Grocery list:
1 pkg rice stick (or rice pasta – linguine thickness, try Notta Pasta or thick Chao Ching)
1 7 oz. bottle Pad Thai sauce (I use Caravelle from Thailand, sold in HEB stores –less than $2)
1 pkg cello bean sprouts (or two man-sized handfuls)
6+ scallions
1 bunch fresh cilantro
4 limes
Choose a meat/wannabe meat (or a combo): chicken, shrimp, tofu (optional)
2 T peanut butter (optional)
1 c crushed peanuts or cashews (optional)

Boil rice stick until soft, approx. 5 min.  Drain and set aside.  Heat oil in pan on medium heat.  Add 1/2 bottle Pad Thai sauce to pan, followed by the softened rice stick and mix together.  Stir in cello bean sprouts.  Reduce heat and continue to stir noodles (otherwise they will become like a brick… house –yikes!)

In a separate pan, cook eggs on medium heat, stirring continually.  Mix the cooked eggs into the noodle mixture and add more sauce.  Melt the peanut butter on the side of the pan and stir.  On the side, cook the meat (optional) as follows:

For shrimp: devein, peel (all but tail), sprinkle w/ olive oil, season generously with salt and pepper, and broil for 3-4 minutes until opaque
For chicken: use 2 breasts, cube into 1/2” pieces and cook through until opaque
For tofu: grill and cube

Thinly slice scallions (or cut them into long cylinders - your choice), cut limes into wedges, de-stem the cilantro, and crush peanuts or cashews.
Add cooked meat, the remainder of the sauce, the scallions and the cilantro to noodle mixture.  Squirt with lime.  Serve with lime wedges, crushed nuts and cilantro.    Enjoy!