Pad Thai With Chicken and Shrimp

Pad Thai With Chicken and Shrimp

niedziela, 16 lutego 2014

Pad Thai With Chicken and Shrimp

Time: 30 mins

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.