Pad Thai with Chicken & Shrimp

Ingredients

 

3 TBS vegetable oil

2 cloves garlic, finely chopped

2 - 3 boneless chicken breasts (about 1 lb) -
sliced thinly (about ¼”)

1 Pound of raw shrimp size 16-20 , peeled with tails left on

1 cup of diced extra firm bean curd (tofu)

3 TBS lemon juice

3 TBS Thai fish sauce *

3 TBS sugar

½ Package of Thai Rice stick noodles (thicker ones) *
2 eggs, beaten (optional)

1 package of fresh bean sprouts

3 TBS crushed peanuts (put in a baggie and hit with something!)

2 TBS chopped chives or green onions

2 TBS chopped fresh coriander (cilantro) leaves

 

Garnish

Lemon or lime wedges, cilantro, bean sprouts, crushed peanuts

 

Method

Put the rice noodles in a bowl and add boiling water.  Let soak for 5 -10 minutes till noodles are soft (like pasta al dente).  See package directions.  Drain. 

In a small pan, fry the eggs till lightly scrambled and set aside. 

Heat wok, med-high and then add the oil. Quickly stir in the garlic for about 30 seconds.  Add the chicken and cook - stirring occasionally till done.  Remove the chicken and put it in a bowl.

Add the shrimp and stir fry until they turn pink on both sides.

Add the chicken back in with the shrimp.  Add the bean curd (tofu) and stir. 

Add the lemon juice, fish sauce and sugar and stir till dissolved.

Add the drained noodles and stir well.

Add the cooked eggs.

Add the bean sprouts (save a few for the garnish on top).

Add the chopped chives and cilantro.

Add the chopped peanuts.

Stir till it is heated through. 

Put into a serving dish.  Garnish with a few lemon or lime wedges around the edges. Sprinkle with chopped cilantro, chives/green onion and crushed peanuts. 

*Available at supermarkets in the Asian section.

Goes well with Riesling.

This is a nice dish on it’s own, but can be served with beef tenderloin on skewers, barbequed and served with Satay Sauce available in the Asian grocery section.