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Your Pad or Mine? (Chicken & Shrimp Pad Thai)

Your Pad or Mine? (Chicken & Shrimp Pad Thai) created by College Girl

Hands down the best pad thai my husband and I have ever had! Incorporates chicken, shrimp, and tofu so omit and substitute at your will. Although it may be a bit daunting to undertake, with its numerous ingredients, pad thai is actually pretty simple to make. Be sure to use a well seasoned wok and don't skimp on the oil, even if it may seem excessive. Too little and the noodles will stick and you 'll end up with a mess of a dish... and a wok.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
  • Cut the chicken into 1/4-inch strips. Set aside.
  • Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
  • Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
  • In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
  • Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds).
  • Add chicken and stir-fry for 1 minute.
  • Add tofu and shrimps and stir-fry for 1 more minute.
  • Break eggs into wok and let them fry without breaking them up for another minute.
  • While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
  • Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
  • Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.
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RECIPE MADE WITH LOVE BY

@Hanny
Contributor
@Hanny
Contributor
"Hands down the best pad thai my husband and I have ever had! Incorporates chicken, shrimp, and tofu so omit and substitute at your will. Although it may be a bit daunting to undertake, with its numerous ingredients, pad thai is actually pretty simple to make. Be sure to use a well seasoned wok and don't skimp on the oil, even if it may seem excessive. Too little and the noodles will stick and you 'll end up with a mess of a dish... and a wok."
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  1. College Girl
    Your Pad or Mine? (Chicken & Shrimp Pad Thai) Created by College Girl
    Reply
  2. College Girl
    I added pork instead of chicken and cut out the tofu entirely. I changed up the recipe quite a bit but I wanted to post my pic. I also used palm sugar instead of regular sugar. I am so glad there is no ketchup involved. Tamarind pulp is easy to find and you can freeze the sauce separately and save it for later. It takes a long time to get thick and syrupy when you make a big batch but it's worth it.
    Reply
  3. College Girl
    I added pork instead of chicken and cut out the tofu entirely. I changed up the recipe quite a bit but I wanted to post my pic. I also used palm sugar instead of regular sugar. I am so glad there is no ketchup involved. Tamarind pulp is easy to find and you can freeze the sauce separately and save it for later. It takes a long time to get thick and syrupy when you make a big batch but it's worth it.
    Reply
  4. Hanny
    Hands down the best pad thai my husband and I have ever had! Incorporates chicken, shrimp, and tofu so omit and substitute at your will. Although it may be a bit daunting to undertake, with its numerous ingredients, pad thai is actually pretty simple to make. Be sure to use a well seasoned wok and don't skimp on the oil, even if it may seem excessive. Too little and the noodles will stick and you 'll end up with a mess of a dish... and a wok.
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