Chicken and Shrimp Pad Thai

  • 4 oz Chicken (cut thin and into pieces)
  • 8-10 Shrimp (peeled and deveined)
  • 6oz Rice Noodles (cooked and cooled)
  • 1/3  Cup Light Brown Sugar
  • 1/2 Lime (fresh/ squeezed)
  • 1 ½  Tablespoons of Fish Sauce
  • ¼ Cup of Soy Sauce (low sodium)
  • 2 Tablespoons of Rice Vinegar
  • 1 Tablespoon of Marin
  • 1/2 Cup Carrots Matchsticks
  • ¼ Cup of Sweet Pepper (Green or Red)
  • 1 Cup Bean Sprouts (rinsed in water)
  • ¼ Pepper
  • 3 Sprigs of Green Onion (Chopped)
  • 1 Tablespoons of Minced Garlic or Garlic (w/ chili paste for some heat)
  • 2 Eggs
  • 1 Tablespoon of Oil
  • 2  Tablespoons of Crushed Peanuts
  • 3 Tablespoons of Flour
  1. Combine all these ingredients in a bowl, sugar, soy, vinegar, fish sauce, lime juice, and marin. Mix and leave to the side for now.
  2. Place the oil in fry pan and heat on med-high, dust each piece of chicken lightly in flour add to oil, cook on each side for approximately 1 ½ minutes, add garlic and shrimp with chicken and continue to cook for 2 more minutes, flipping the shrimp. Once cooked remove chicken and shrimp and set aside.
  3. Add carrots and peppers to the same pan you took chicken/shrimp from and cook for 2-3 minutes, spread mixture to the outer edge of the pan and crack your eggs in the middle scramble them, ensure they are cooked then you can mix them with the carrots, peppers.
  4. Add chicken/shrimp back into the pan and then add your rice noodles, once your noodles are warm, add the sauce you made above to the mixture. Add your bean sprouts and green onions.
  5. Serve and sprinkle with chopped peanuts


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