The Best Easy Chicken and Shrimp Pad Thai Noodles Recipe
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Servings: 6 people
Calories: 412kcal
Equipment
Ingredients
- ½ lb rice noodles
- 3 tbsp fish sauce
- 2 tbsp ketchup
- 1 tbsp worcestershire sauce
- 2 tsp chili garlic sauce
- 2 tbsp sugar
- 2 tbsp peanut oil
- 1 lb chicken diced into 1" cubes
- ½ lb shrimp peeled and de-veined
- ¼ cup garlic diced
- ½ tsp red pepper flakes
- 2 eggs beaten until foamy
- 2 cups bean sprouts
- 5 green onions
- 1 cup cilantro chopped
- 3 limes
- ¼ cup peanuts chopped coarsely
Instructions
- Cook rice noodles according to package instructions, set aside.
- In a small bowl, mix together fish sauce, ketchup, Worcestershire sauce, chili sauce, and sugar - set aside.
- In a large, heavy pan or wok, heat peanut oil on medium high until shimmery.
- Add diced chicken to pan and cook until lightly browned, stirring often to prevent burning.
- Add garlic, shrimp, and red pepper flakes.
- Cook, stirring often, until shrimp is opaque and pink.
- Add sauce mixture and stir for another 3 minutes.
- Drain water from noodles and rinse well to remove any starchy water from noodles. Noodles should be slippery and soft.
- Add beaten egg mixture to chicken, shrimp, and sauce in pan, and stir constantly for 1 minute.
- Add drained noodles and toss until coated evenly.
- Add in cilantro, peanuts, bean sprouts, and green onions.
- Cook for 1-2 minutes until green onions are soft and pad thai has been evenly mixed.
- Spoon into large bowl or serving platter, topping with additional fresh chopped peanuts and cilantro, as well as slices of limes to garnish.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 412kcal | Carbohydrates: 26g | Protein: 33g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 213mg | Sodium: 1293mg | Fiber: 3g | Sugar: 9g