Monday, March 8, 2010

Spicy Chicken & Shrimp Pad Thai!


Another one of my favorite dishes to order when enjoying the occasional nice lunch out in the city! It's not too hard to make and will earn you fantastic reviews from the young and old (it did for me ^_^). If you don't try anything else on my blog.......please make an exception for this gem! I promise you it's worth every second spent searching for the elusive tamarind paste!

"Sweet, sour and salty tastes all blend and balance in this traditional Thai favorite. The fruity-sour taste of tamarind is almost impossible to duplicate, and is worth searching for in Asian or Indian markets".

What you need………..

  • 2 Packages of rice noodles
  • 18 shrimp large, shelled and de-veined
  • 1 ½ chicken breast sliced into thin strips
  • 2 large eggs, lightly beaten
  • ½ cup bean sprouts
  • ½ cup chopped scallions (I used a green pepper/onion mix...I forgot the scallions at the store :-( oh well)
  • ¼ cup chopped cilantro
  • ¼ cup unsalted peanuts, chopped
  • 1 medium sliced lime
  • 4 tablespoons Huy Fong Chili Sauce*
  • (2 cups prepared pad Thai sauce)* see below...

Make Thai sauce by combining the ingredients below (to taste) in a small sauce pan, bring to a boil then set aside.

½ cup palm (or regular) sugar
½ cup fish sauce
½ cup tamarind paste or concentrate
1 tbs. rice vinegar
2 tbs. vegetable oil
½ tbs. garlic, minced

Cook it up…….

Soak rice noodles in hot water for about 20 – 30 minutes or until soft. Drain and set aside.
In a bow

Heat oil in a wok, sir fry chicken until it turns white and is cooked through. Remove and set aside. Add shrimp to the wok, cook until shrimp is pink, remove and set aside. Clean out wok, reheat, then add 1 tablespoon oil, and scramble the eggs for about 1 minute, then add the noodles, chicken, shrimp, bean sprouts, scallions, cilantro, and sauce.

Stir-fry all ingredients until well cooked and combined. Serve with, peanuts sprinkled over the top, with Huy Fong chill sauce, fresh cilantro and lime wedges as garnishes.

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