Pad Thai with Chicken and Shrimp
Ingredients
- 200g rice noodles, uncooked
- 60mL water
- 60mL soy sauce, low sodium
- 60mL fish sauce
- 20g brown sugar
- 1g red pepper flakes
- 10mL sesame oil, divided
- 1 egg, lightly beaten
- 3 cloves garlic
- 170g boneless skinless chicken breast, sliced into thin strips
- 170g medium fresh shrimp, peeled and deveined
- 3 green onions, chopped
- 115g fresh bean sprouts
- 20g cilantro leaves, whole, chopped
- 20g chopped peanuts
Directions
- Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
- Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
- Heat one tsp oil in a mustard, and pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
- Add one tsp (5mL) oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
- Add green onions and cook an additional minute.
- Add noodle-egg mixture and sauce, cook until thoroughly heated.
- Remove from heat; toss with bean sprouts and cilantro.
- Sprinkle with peanuts. Serve immediately.
Nutrition Facts
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