PAD THAI WITH CHICKEN AND SHRIMP
PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.
Provided by Just Call Me Martha
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #seafood #asian #thai #shrimp #chicken #stove-top #dietary #meat #pasta-rice-and-grains #shellfish #equipment
You'll also love
Neli Mkhize
[email protected]I'll definitely be making this Pad Thai again. It was a hit with my family and friends.
Paige Reinert
[email protected]This Pad Thai was amazing! The sauce was perfect and the chicken and shrimp were cooked to perfection.
Sara Harper
[email protected]I'm not a huge fan of Pad Thai, but this recipe was pretty good. The sauce was flavorful and the chicken and shrimp were cooked perfectly.
Margaret Yorkston
[email protected]This Pad Thai was a great way to use up leftover chicken and shrimp. It was quick and easy to make, and it tasted delicious.
10 milion
[email protected]I thought the Pad Thai was a bit bland. I added some extra fish sauce and tamarind paste, which helped to improve the flavor.
saroj Nepal
[email protected]Pad Thai is one of my favorite dishes, and this recipe did not disappoint. It was flavorful, well-balanced, and easy to make.
Ibrar Tanoli
[email protected]This was the best Pad Thai I've ever had! I will definitely be making this recipe again.
Saqib Ali Saqi
[email protected]The Pad Thai sauce was a bit too spicy for me, but my husband loved it.
Brendan Pearce
[email protected]I loved the addition of shrimp to this Pad Thai. It added a nice briny flavor to the dish.
Sbonelo Shabangu
[email protected]This Pad Thai was delicious! The chicken and shrimp were cooked perfectly, and the sauce was flavorful and tangy.
cherry bomb
[email protected]The Pad Thai sauce was a bit too sweet for my taste, but otherwise this recipe was excellent. I'll be sure to adjust the amount of sugar next time.
Oluwatoyin Kazeem
[email protected]This was my first time making Pad Thai, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I'll definitely be making this again.
Justin James
[email protected]I've made this Pad Thai recipe several times now, and it's always a crowd-pleaser. The combination of chicken, shrimp, and vegetables makes it a well-rounded and satisfying dish.
Steve Luper
[email protected]This Pad Thai was a hit with my family! The chicken and shrimp were cooked perfectly, and the sauce was flavorful and well-balanced. I especially appreciated the use of tamarind paste, which gave the dish a unique and authentic taste.