Traditional Chicken & Shrimp Pad Thai

Submitted by Brenda.

"Thailand’s most famous noodle dish. This dish comes together quickly, so it's handy to have the ingredients prepped and ready before you begin. I don't care for cilantro so I leave it out, but I posted the recipe as it was written."

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 8 cups
• Serves: 4

ingredients

• 198.44 g rice noodles, uncooked
• 59.14 ml water
• 59.14 ml low sodium soy sauce
• 59.14 ml fish sauce
• 29.58 ml brown sugar
• 2.46 ml red pepper flakes
• 9.85 ml sesame oil, divided
• 1 egg, lightly beaten
• 3 garlic cloves, minced
• 170.09 g boneless skinless chicken breasts, sliced into thin strips
• 170.09 g medium shrimp, peeled and deveined
• 3 green onions, chopped
• 473.18 ml fresh bean sprouts
• 118.29 ml cilantro leaf, whole, chopped
• 29.58 ml peanuts, chopped

directions

1. Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
2. Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
3. Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
4. Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
5. Add green onions and cook an additional minute.
6. Add noodle-egg mixture and sauce, cook until thoroughly heated.
7. Remove from heat; toss with bean sprouts and cilantro.
8. Sprinkle with peanuts. Serve immediately.

Reviews

[Dr. Jenny]

This was a nice pad thai recipe and was easy to make as a weeknight meal. I liked that the prep was minimal and how quickly the dish came together. We made the recipe without altering it and I liked the chicken and shrimp combination. We always use low sodium soy sauce so saltiness was not an issue in our dish as mentioned by another reviewer. DH and I both thought the dish could use a little more kick; though all in all, we both liked it. Thanks for a nice dinner.

 

[PanNan]

I really liked that this recipe didn't use tofu because my family won't eat it. Except for the bean sprouts, I usually have all the ingredients on hand. I used only shrimp this time and will make it again with some minor adjustments. I thought it was heavy on the saltiness because of the soy and the fish sauce, and will cut back on the soy next time. Also, I like pad thai to have some sour flavor, so I added the juice of one lime. Made for ZWT4. Thanks, Nick's Mom!

 

[Kittencalrecipezazz]

With some amount adjustments, this dish turned out very well, I made it only using shrimp and omitted the cilantro, thanks for sharing Nick's Mom!...Kitten:)