Easy Chicken and Shrimp Pad Thai

Easy and tasty Pad Thai recipe is absolutely better than takeout. Tangy and savory, this recipe is sure to become the takeout substitute.

Ingredients

For the Sauce:

4 Tbsp fish sauce

3 Tbsp bottled tamarind paste (concentrate)

1 Tbsp lime juice

1 Tbsp rice vinegar

4 Tbsp sugar

1 Tbsp Sriracha chili sauce (optional)

For the Pad Thai

2 Tbsp vegetable oil

2 cloves of garlic, minced

3-4 cups medium rice stick, soaked

1 Tbsp paprika for color (optional)

1 chicken breast, cut into thin strips

2 eggs

10 shrimp, peeled and cleaned

3-4 reen onions, cut on bias 2-inch strips

4 Tbsp dry roasted unsalted peanuts, plus some for garnish

1 cup bean sprouts, plus some for garnish

 Lime wedge for garnish

Cilantro for garnish

Instructions

1. Prep the noodles: Soak the dry noodles in a large bowl of warm water for about an hour. Make sure the water is warm enough (about 90 degrees Fahrenheit) so that the noodles can absorb the water and loosen up. If you are using fresh noodles, skip this step and simply open the package when it is time to add to the pan.

2. Make the sauce: combine fish sauce, tamarind paste, lime juice, vinegar, and sugar in a small bowl. Whisk until the sugar is dissolved. You can choose to add in the Sriracha, if you like spice.

3. Make the Pad Thai: Heat the skillet over high heat. Add oil and swirl to coat the bottom of the pan with the oil completely. Add the garlic and stir for about 5 seconds until fragrant, be careful to not let it burn.

4. Add the chicken and stir, allowing to cook on both sides. Once the chicken is about halfway cooked, push to one side of pan. Crack the eggs into the open side of the pan. As eggs start to fry, piece the yolks to let them ooze and continue to cook. Fold the eggs and chicken until the eggs begin to set and the chicken is cooked through.

5. Add the shrimp, allowing the cook for about 30 seconds until they start to turn pink and opaque. Turn them over to cook the other side. Drain noodles and add them to the pan over the chicken, egg, and shrimp. Allow to cook for about 2-3 minutes until soft. Add the reserved sauce mixture and paprika, folding together until the paprika evenly colors the noodles and the liquid is absorbed, about 2 minutes

6. Place the green onions and ½ cup of the bean sprouts in the center of the noodles. Spoon or fold some noodles over the veggies and let them steam for about 30 seconds. Stir in peanuts.

7. Transfer to a serving plate or bowl. Option to garnish with bean sprouts, peanuts, cilantro and/or lime wedge.

Note: I substituted peanut butter for crushed peanuts. To do so, add 2 Tbsp peanut butter to the sauce.

This recipe is inspired by Jet Tila’s Best Pad Thai Ever