2 big boneless chix thighs - sliced thin, then go crossways once
1lb of shrimp - get the big ones, and peel, devein, and chop 3 times (save the shucks)
1 large Vidalia onion
3 cloves of garlic
5 red thai chilies
Fist full of shitake
Fist full of straw mushrooms
2 TSB of chopped fresh cilantro
7-8 kefer lime leaves
1/2 cup of lime juice
5-6 stalks (2 of those packs) of lemongrass
10 cups of stock. I use better than bullion lobster or chicken.
1 package of pad thai rice noodles
In a dutch oven, saute the onions, garlic and chilies until the onions are just beyond sweat. Toss in the chicken and toss around just until is starts to brown. Toss in the mushrooms. Stir around until the mushrooms get sweated. Add in the 10 cups water/bullion or stock. Add in the cilantro, lime leaves, lemon grass (bruised) and bring to a boil. Simmer on low for about 30min total.
Get some water in a pot and start heating to cook the rice noodles.
After 30min of a low boil, pull the lemon grass pieces and lime leaves (which ones you can catch). By then, the side pot is boiling. Toss in the rice noodles (these cook for 3-4 min). In the soup, turn off the heat. Pour in the lime juice and dump in the shrimp, As you deal with the rice noodles, the shrimp cook in the hot broth. Pour the noodles into a colander and rinse in cold water. Serve noodles in a bowl, pour broth over it and eat with chop stix. Slurp as needed.
AL