Pad Thai With Chicken and Shrimp

Submitted by Just Call Me Martha

"PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making 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. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 8

ingredients

• 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 garlic cloves
• 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

directions

1. Place noodles in large bowl and cover with boiling water for about 10 minutes.
2. Drain.
3. Set aside.
4. Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
5. Set aside.
6. Cut chicken into 1" cubes.
7. Peel and de-vein raw shrimp and chop coarsely.
8. Finely chop garlic.
9. Heat peanut oil in large frying pan or wok.
10. Add garlic, chicken, shrimp and red pepper flakes.
11. Stir until shrimp turns pink.
12. Add sauce mixture and stir for 3 more minutes.
13. Add beaten eggs and stir constantly for one minute.
14. Add drained rice noodles and toss until coated.
15. Stir in bean sprouts, onions and 1/2 cup cilantro.
16. Stir and toss for a minute or so, until heated.
17. Spoon out onto large serving platter.
18. Sprinkle with chopped peanuts and remaining cilantro.
19. Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

Reviews

[Mysterygirl]

I adjusted the noodles down to 1/2 pound per Martha's instructions to me, but doubled the sauce anyway - I like stuff juicy - and this was perfect! Thanks - I've been looking for a pad thai recipe and I have definitely found a real keeper.

 

[Shasha]

The taste is pretty good, but I'm not sure about the measurements. I think 1 lb of noodles is too much. The same goes for the chicken and shrimp. It turned out too dry. There wasn't enough sauce.

 

[FrenchBunny]

I had read all 86 of the reviews.... Is this an authentic Pad Thai...no...but your description of this recipe says it is not an authentic. Is this recipe good....no...it is a delicious recipe..... But a definite must in doubling the sauce or even tripling for sure. To the sauce I did add 1 Tbs of peanut butter only because I like the taste of peanut butter in my Pad Thai's. Also I cooked the chicken first then added the shrimp, being that chicken takes a little longer than shrimps. And I did cook my noodles according to the package directions. Otherwise made the recipe as it is. Served mine with some edamame beans.....This really made for a very yummy lunch. I have actually made this again this past week with Pork tenderloin thinly sliced with some shrimps, and that turned out really delicious too....Definitely has a good bite to it with the garlic chili sauce...especially when you are doubling the sauce. Really doesn't need the extra pepper flakes at all. Thanks for sharing a quick wonderful tasting recipe Martha !! We all enjoyed it.

 

[paula2693]

So I decided to make this recipe today but incorporated some of my own cooking experience and deviated a little from the recipe. 1. MAKE DOUBLE THE SAUCE OR CUT THE AMOUNT OF NOODLES IN HALF!!! Absolutely necessary for it to taste good. 2. Use the white parts of the green onion and add with garlic. The white onion part will make the shrimp have a great flavor. 3. Drizzle 2 teaspoons of sauce onto the shrimp and chicken (I used tofu) to let the marinade soak into the ingredients. 4. After adding the noodles, if you see that the noodles are drying up, add room temp water until it moisten up a little. Do not add too much or else the noodles will become soggy. 5. I added fresh red peppers (sliced) at the end with the cilantro and green onion instead of red chili flakes at the beginning. This makes the dish spicier. Overall great dish.

 

[danalynnebates]

Never made PAD Thai before, loved it! I was glad I read other reviews about doubling the sauce recipe though. I think next time I may even triple it, I love things saucy.