Chicken and Shrimp Pad Thai
Enjoy the flavors of your favorite Thai restaurant at home with this addictive noodle recipe.
Servings: 3
Calories: 570kcal
Ingredients
- 4 oz Chicken cut thin and into pieces
- 8-10 Shrimp peeled and deveined
- 6 oz Rice Noodles cooked and cooled
- 1/3 Cup Brown Sugar Light
- 1/2 Lime fresh/ squeezed
- 1 ½ Tablespoons Fish Sauce
- ¼ Cup Soy Sauce low sodium
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Mirin
- 1/2 Cup Carrots Matchsticks
- ¼ Cup Bell Pepper Green or Red
- 1 Cup Bean Sprouts rinsed in water
- ¼ Pepper
- 3 Green Onions Chopped
- 1 Tablespoons Garlic w/ chili paste for some heat
- 2 Eggs
- 1 Tablespoon Oil
- 2 Tablespoons Peanuts Crushed
- 3 Tablespoons Flour Corn starch can also be used
Instructions
- Combine all these ingredients in a bowl, sugar, soy, vinegar, fish sauce, lime juice, and mirin. Mix and leave to the side for now.
- 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.
- 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.
- 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.
- Serve and sprinkle with chopped peanuts
Nutrition
Calories: 570kcal | Carbohydrates: 89g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 176mg | Sodium: 2079mg | Potassium: 625mg | Fiber: 4g | Sugar: 29g | Vitamin A: 4256IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 3mg