Best 5 Chicken And Shrimp Pad Thai Recipes

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• Place noodles in large bowl and cover with boiling water for about 10 minutes.
• Drain.
• Set aside.
• Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
• Set aside.
• Cut chicken into 1" cubes.
• Peel and de-vein raw shrimp and chop coarsely.
• Finely chop garlic.
• Heat peanut oil in large frying pan or wok.
• Add garlic, chicken, shrimp and red pepper flakes.
• Stir until shrimp turns pink.
• Add sauce mixture and stir for 3 more minutes.
• Add beaten eggs and stir constantly for one minute.
• Add drained rice noodles and toss until coated.
• Stir in bean sprouts, onions and 1/2 cup cilantro.
• Stir and toss for a minute or so, until heated.
• Spoon out onto large serving platter.
• Sprinkle with chopped peanuts and remaining cilantro.
• Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

CHICKEN AND SHRIMP PAD THAI

Steps:

• 1. Soak noodles in warm water for at least 45 minutes. 2. Mix tamarind with 1/4 cup water in a small bowl at let stand for 10-15 minutes (or until soft) then blend to a smooth paste. 3. Combine fish sauce, lime juice, coconut milk, sesame oil, sugar and peppar flakes together in a mixing bowl, set aside. 4. Add 3-5 tbsp (depending on taste) of your tamarind mixture to the fish sauce mix. Mix well and set aside. (At this point you can taste a small amount of your sauce to see if it meets your taste. If not this is the time to make small adjustments). 5. Cut green onion, shred carrot and mince garlic, set aside. 6. Cut chicken into small pieces (1 in), set aside. 7. Add oil to wok or large pan and heat. Add garlic and stir until golden brown. Add chicken and spread out evenly. When chicken is almost cooked through add the eggs. After 30 seconds or so break the yolks and mix the egg, let cook 1-2 minutes. 8. While chicken and eggs finish cooking drain the noodles and add them to the wok and mix well. 9. Add your fish sauce mixture to the wok and mix well. 10. Add 2/3 of the green onion, crushed peanuts and carrot. 11. Add all of the mushrooms and shrimp. 12. Stir fry on low heat for 3-4 minutes. 13. Mix well and transfer to serving dishes. Top with remaining carrot, peanuts, green onion, bean sprouts and lime wedges.

PAD THAI GOONG / GAI (PAD THAI WITH SHRIMP AND CHICKEN)

Steps:

• For the sauce:.
• Heat a deep frying pan or small pot over medium low heat adding all ingredients except the chili powder.
• Cook the sauce until the palm sugar and regular white granulated sugar have dissolved. Taste the sauce at this point and add a little more sugar if too sour. The end result should be a well balance sweet/sour flavor.
• To make it more spicy, add in the optional Thai chili flakes or chili powder to taste.
• Remove from heat, allow to cool and store in a jar until needed for the main dish.
• For the Pad Thai:.
• Note: Soak the dried or fresh rice noodles in cold water for up to a day in advance. If you boil a pot of water while cooking the Pad Thai, you can quickly dip the noodles you're going to use with a small strainer and watch them "melt" and become translucent. This only takes a few seconds; quickly drain and throw them in the wok when you get to that step.
• Heat up a wok and add oil. When the oil is near its smoke point, add the minced garlic and do a few quick stirs. Add chicken and shrimp into the wok stirring until half-cooked, then add the tofu pieces (if using). Add the eggs, stirring about to do a scramble of sorts.
• Dip, drain and stir in the noodles at this point. Add enough of the Pad Thai sauce to your taste. add the bean sprouts and chives shortly before removing from heat.
• Serve with some peanuts sprinkled on top, fresh bean sprouts and lime wedges. Garnish with cilantro.

SHRIMP AND CHICKEN PAD THAI

Steps:

• 1. Mix the ingredients for the sauce together and set aside. Cook the noodles and drain and set aside.
• 2. Add oil to a large wok or skillet. Let it get hot and add the shallots and chicken cook until chicken in no longer pink. Push the chicken to the side and add the eggs and scramble the egg incorporating it into the chicken.
• 3. Pour in the sauce and add the noodles and bean sprouts. Add the shrimp and cook until the shrimp is pink and cooked through.
• 4. Serve garnished with cilantro, peanuts, and a squeeze of lime juice