Pad Thai with Chicken and Shrimp
Many people consider this the best Pad Thai they have ever had. I quite often make 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. It is always a hit at our house. by Just Call Me Martha
25 min | 15 min prep
SERVES 8
- 1 (1/2 lb) package rice noodles
- 3 tablespoons fish sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili-garlic sauce (sambal oelek)
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 6 cloves garlic
- 1 lb boneless skinless chicken breast
- 1/2 lb fresh shrimp
- 1/2 teaspoon red pepper flakes (hot)
- 2 eggs
- 2 cups bean sprouts
- 5 green onions
- 1 cup chopped cilantro (coriander)
- 3 limes
- 1/4 cup coarsely chopped roasted peanuts
- 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.
http://www.recipezaar.com/Pad-Thai-with-Chicken-and-Shrimp-45005
** Double the sauce!!!
Tags:
Thai Coriander Chili Sauce/Pla Krapong Paw
A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable. by Somogirl
15 min | 15 min prep
SERVES 4
- 1/4 cup red pepper, finely chopped
- 1/4 cup onion, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon sugar
- 1 teaspoon chili-garlic sauce
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon oil
- In small bowl combine and beat a little to blend. Chill until ready to serve.
- If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
- Don’t try to substitute green pepper as flavors are not the same.
http://www.recipezaar.com/Thai-Coriander-Chili-SaucePla-Krapong-Paw-187965
Tags:
Pad Thai
1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles
4 tablespoons oil, divided
1 egg, beaten
Optional: 1/2 lb chopped chicken, pork or raw shrimp, deveined
4 scallions, chopped
1/2 cup coarsely chopped peanuts
1-3.25 oz packet A Taste of Thai Pad Thai Sauce
2 cups bean sprouts
Garnish: chopped cilantro and lime wedges
DIRECTIONS
1. Soak noodles according to directions for stir-fry on box.
2. In a wok or large skillet, heat 2 tablespoons of the oil.
3. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)
4. Add remaining oil and drained Rice Noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.
5. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.
Tags:
