“Fake out” Pad Thai
“Fake out” Pad Thai

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, “fake out” pad thai. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

A quick and easy fake out Pad Thai recipe. Can be made the standard way or allergy free. Click links below for recipe and info on specialty ingredients!

“Fake out” Pad Thai is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. “Fake out” Pad Thai is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have “fake out” pad thai using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make “Fake out” Pad Thai:
  1. Take 1 (1 lb) shrimp
  2. Make ready 1 (1 lb) chicken tenders chopped
  3. Take 3 tablespoons sesame oil
  4. Take 1 tsp Ginger grated
  5. Take 2 Scallions chopped
  6. Get 1/4 firm tofu rinsed and drained
  7. Make ready 3 garlic cloves minced
  8. Prepare 2 tsp sambal
  9. Make ready 3-4 Tbs liquid aminos (or soy sauce)
  10. Take 2 tsp brown sugar
  11. Get 1 tbs rice vinegar
  12. Get 2 tbs ponzu sauce
  13. Make ready 1-2 tbs fish sauce
  14. Prepare 2 eggs lightly beaten
  15. Prepare 1 package shitake mushrooms
  16. Take Shredded cabbage, carrots, red cabbage
  17. Take Peas
  18. Make ready 1 lb pad Thai noodles or linguine noodles
  19. Get 1-2 jalapeños diced
  20. Get 1/2 cup chopped peanuts
  21. Take Limes

Easiest Way to Cook Yummy "Fake out" Pad Thai. Details all stats for each move and each Pokémon that can learn it. But that doesn't mean they are eating take out and fast food! Aunt Bee LOVES cooking for her family and sharing her families favorite TRIED AND TRUE recipes with her friends, family and website readers from all over the world!

Instructions to make “Fake out” Pad Thai:
  1. If using rice stick noodles, soak in cold water for 30 minutes. Cook noodles in boiling water for 5 minutes. Drain and mix with a little olive oil to prevent sticking.
  2. Add ginger 1/2 the garlic, scallion, liquid aminos, ponzu to a small bowl. Split the mixture in half. Whisk in a little cornstarch to one bowl and add chicken to marinate. Marinate chicken for 30 minutes. To the second bowl whisk in the brown sugar and Sambal. Set aside.
  3. Add a tablespoon of sesame oil to a wok or large frying pan. Add the remaining ginger and garlic along with a diced jalapeño. Sauté until garlic begins to brown and add shrimp that you already seasoned with salt and pepper. Stir fry shrimp And tofu for a few minutes.. transfer to a dish.
  4. Add a tablespoon of sesame oil to hot wok and add marinated chicken. Keep heat fairly high to stir fry chicken. Add chicken to plate with the shrimp and tofu.
  5. Add remaining tablespoon of oil and garlic and grated ginger to the wok. Brown garlic and add cabbage/carrot mixture. Add sliced shiitake mushrooms. Toss to combine. Add frozen peas.
  6. Add the beaten eggs to the veggie mixture. Allow egg to set before mixing.
  7. Add remaining liquid ingredients. Transfer the chicken and shrimp back into the wok. Raise the heat and stir to mix. Add noddles and mix. You may need to add liquid aminos and extra ponzu at this point. You can also add a splash of chicken or vegetable broth to the sauce.
  8. Transfer to a large serving bowl and top with chopped peanuts or nut mixture. Garnish with quartered limes if desired.

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