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Pad Thai

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  • 1 pound broad noodles
  • 1/4 pound chicken, pork, shrimp, or any protein you like
  • 1 egg scrambled and cooked into a very thin pancake
  • 2 ounce chunky peanut butter
  • 1 bunch scallions
  • 1 teaspoon dark soy sauce
  • 1/2 cup stock (chicken, beef, pork, or miso)
  • 3 ounces cocunut milk
  • 1 ounce chopped peanuts
  • 1 teaspoon sirachi sauce
  • 1 ounce aji marin
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 ounces canola oil


  1. Cook the broad noodles according to the instruction.

  2. Take the egg pancake and roll then cut into thin strips for a ribbon like effect.

  3. Heat oils in a wok and sear the meat.

  4. Add the scallions and saute for a about 1 minute.

  5. Add the remaining ingredients except peanuts let form a medium thin sauce.

  6. Add noodle and plate.

  7. Garnish with egg ribbons and chopped nuts.

  8. Serve immediately.

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