SHRIMP AND CHICKEN PAD THAI

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Asian|Chicken|Pasta|Seafood

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Ingredients

The Sauce:

¼ cup brown sugar (packed)

2 tablespoons soy sauce

¼ cup oyster sauce

¼ cup Thai fish sauce

¼ cup tamarind puree or concentrate

2 teaspoons sesame oil

1 tablespoon peanut butter

1 teaspoon red pepper flakes

3 tablespoons lime juice

The Noodles:

14-16 ounces pad Thai rice noodles (similar thickness to linguini)*

4 tablespoons peanut oil, divided

2 raw boneless chicken breasts, cut cross-wise into thin slices (about 1 pound)

5 large garlic cloves, chopped

1 small red bell pepper, cut into thin strips

5 eggs

½ teaspoon salt

½ pound raw medium size shrimp, shelled and deveined

1 ½ cups bean sprouts

½ cup scallions, green parts chopped into 1” pieces (plus more for garnish)

½ cup roasted peanuts, chopped

lime wedges for garnish

Instructions

In a small bowl, whisk together all of the sauce ingredients. Set aside.

Place rice noodles in a large bowl. Cover with boiling water and let sit until they just begin to soften and get flexible, stirring occasionally to avoid sticking, about 8 minutes. Drain in a colander.

Heat 3 tablespoons of the peanut oil in a large deep skillet or a wok over medium high heat. Add the chicken, garlic, and red peppers to the pan and cook, tossing constantly, until the chicken is almost cooked through (it will be mostly opaque). Push this mixture to the side of the pan and add the eggs to the empty side. Scramble them with your spatula until almost cooked through, but still wet, season them with the salt and toss the eggs with the chicken mixture. Again, push everything to one side and add the remaining tablespoon of oil to the empty side of the pan. Add shrimp and toss until shrimp are just begin to turn pink. They do not need to be totally cooked through and will continue cooking when you add the noodles and sauce.

Add the noodles and sauce to the pan and toss all ingredients together over medium heat until most of the sauce is absorbed by the noodles and they are soft and silky. Add the bean sprouts, scallions, and half the peanuts and toss again until everything is well incorporated. Remove from heat and sprinkle with more chopped peanuts and garnish with chopped scallions and lime wedges. DEVOUR.

*NOTE – The longer rice noodles (pictured below) are easier to work with than the Thai rice noodle ‘sticks’. If the sticks are all you can find, be careful not to overcook before you add them to the pan/sauce or they will break apart.