Description
If you only order Pad Thai for take-out, it’s time to make it yourself! This easy Pad Thai recipe is amazing! With or without the ketchup.
Ingredients
1 chicken breast sliced thin OR leftover rotisserie chicken breast
8 large raw shrimp
2 large garlic cloves, minced
3 T canola oil
3 large eggs, slightly beaten
8 oz flat, wide rice noodles, soaked or cooked for Pad Thai
1 bunch scallions chopped finely, whites and greens separated
1/3 c chopped salted peanuts
2 c fresh bean sprouts
Sauce:
1/4 c fresh squeezed lime juice
3 T dark brown sugar
2 T fish sauce
2 t chili garlic sauce
4 T ketchup – optional
Cilantro and lime wedges for garnish
Instructions
Assemble ingredients. Slice the chicken breast if using. I like to use a partially thawed boneless, skinless chicken breast and slice it thin. Or use a rotisserie or poached chicken breast and slice it.
If your shrimp are large slice them from top to bottom through the center.
Whisk the sauce ingredients together.
Pour 3 T of oil into a large skillet and place over medium high heat. Add the chicken, cook slightly underdone and set aside.
Now add the shrimp and cook those slightly underdone and set aside.
Now add the whisked eggs and cook until dry curds form.
Add scallion whites, sauce mixture and reserved, drained noodles. Cook, tossing with tongs until the sauce is mostly absorbed. Add back shrimp and chicken and toss. Toss in the rest of the scallion greens, the bean sprouts, and half of the chopped peanuts, tossing until everything is heated through.
Divide noodles into 2 -4 servings and top with cilantro, peanuts and lime wedges.
Notes
Figure about 1 T of sauce per 1 oz of noodles.
Add some sriracha and sweet chili sauce on the side.
