shrimp and chicken pad thai
Yummy Pad Thai dish. You can control the heat by how much chilies you use. I am not a fan of a lot of spice so I use it sparingly.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 to 8
Ingredients
- THAI SAUCE
- 1/4 cup chicken stock
- 3 tablespoons fish sauce
- 1 tablespoon each tamarind paste and soy sauce
- 1 teaspoon chili garlic paste
- 4 tablespoons brown sugar
- 1/4 teaspoon white pepper
- PAD THAI
- 1 - boneless chicken breast small cubed
- 15 - uncooked shrimp deviened and peeled
- 8 ounces thai rice noodles
- 1 tablespoon soy sauce
- 4 - green onion slied separate the white and the green parts
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- 1 teaspoon red chili pepper minced
- 1 large egg
- 2 cups bean sprouts
- 1/3 cup peanuts
- 1/2 cup cilantro chopped
- - oil for frying
How To Make shrimp and chicken pad thai
-
Step 1Heat a large pot of water to boiling. Throw in noodles and remove from heat. Let sit 4 or 5 minutes then drain. set aside
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Step 2Toss chicken with the soy sauce and set aside
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Step 3Mix the ingredients for the sauce together and set aside.
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Step 4In large skillet add 2 tbsp. oil swirl it around and add the white parts of the green onions, ginger, garlic, and chili stir fry 1 minute.
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Step 5Add the chicken and stir fry 3 or 4 minutes. Add the shrimp and stir fry 2 more minutes.
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Step 6Push ingredients to the side and add the egg stirring to cook and incorporating It into the mixture.
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Step 7Add the noodles and 1/3 of the sauce. Add the sauce every 1 minute and continue to cook until glossy and thickened.
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Step 8Remove from heat and stir in the bean sprouts.
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Step 9to serve garnish with nuts and cilantro
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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