Traditional Chicken & Shrimp Pad Thai

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: 30 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 7  ounces  rice noodles, uncooked
• 1⁄4 cup water
• 1⁄4 cup low sodium soy sauce
• 1⁄4 cup fish sauce
• 2  tablespoons brown sugar
• 1⁄2 teaspoon red pepper flakes
• 2  teaspoons  sesame oil, divided
• 1  egg, lightly beaten
• 3  garlic cloves, minced
• 6  ounces boneless skinless chicken breasts, sliced into thin strips
• 6  ounces medium shrimp, peeled and deveined
• 3  green onions, chopped
• 2  cups fresh bean sprouts
• 1⁄2 cup cilantro leaf, whole, chopped
• 2  tablespoons 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.