Take out style Pad Thai made from the comfort of your own home. Enjoy the thick rice noodles covered in savory Peanut Sauce, full of crunchy vegetables, tender shrimp and chicken, crunchy peanuts and green onions. Simple to make and tasty too!
INGREDIENTS
1 pkg. Thick style Rice Noodles
3-4 tsp Sesame oil
1 lb Chicken thighs, cut into chunks
1 pkg. medium Shrimp, devined & detailed
1 small Yellow onion or Shallot, thinly sliced
1 large Carrot, cut into match sticks
4 cloves Garlic, roughly chopped
1 pkg. Snow Peas or 1 cup Fresh Broccoli and or 1 Red pepper, sliced thin
1 small bag Bean sprouts
2 Eggs, beaten (optional)
2-4 Green onions
1/2 cup Unsalted Peanuts
Sauce
1/2-1/4 cup Chicken Stock (depending on how saucey you like it)
1/4 cup Brown Sugar
3 tbsp Soy Sauce
3 tbsp Fish Sauce
3 tbsp Lime Juice
2 tbsp Smooth Peanut Butter
2 tbsp Rice Vingear
1 tbsp Chili Paste
1/2 tsp Basil (dry or fresh)
1/2 tsp Ginger
1 tbsp Corn Starch (& equal parts water)
INSTRUCTIONS
Set a large pot of water to boil & have your noodles ready to go, i usually make them up at the last minute. So if your water comes to a boil before your ready, simply turn it down to a medium heat until your ready.
In a large frying pan or wok, heat a tsp or so of seseame oil, cook chicken (season with salt & pepper) for 5 minutes until done, set aside in a bowl.
Add another tsp of sesame oil to pan and cook shrimp until done (about minutes), set aside in another bowl.
Heat the last bit of sesame oil in pan and add match stick carrots and onion. Cook for a few minutes until tender, then add the garlic. Cook for another minute. Then add red pepper (if your using snow peas or fresh broccoli add them now) and cook for another minute. Reduce heat and add beaten eggs with vegetables and cook stirring constantly, until scrambled.
Combine sauce ingredients into a medium bowl, whisk to combine. Add sauce to vegatables, increase heat. Add chicken, shrimp, bean sprouts, green onions and peanuts, heat for a few minutes, then serve over noodles & enjoy!
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