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Pad Thai With Chicken and Shrimp

  • 4servings
  • 30minutes
  • 386calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 ounces rice noodles, uncooked

  2. 1/4 cup water

  3. 1/4 cup low sodium soy sauce

  4. 1/4 cup fish sauce

  5. 2 tablespoons brown sugar

  6. 1/2 teaspoon red pepper flakes

  7. 2 teaspoons sesame oil, divided

  8. 1 egg , lightly beaten

  9. 3 garlic cloves , minced

  10. 6 ounces boneless skinless chicken breasts , sliced into thin strips

  11. 6 ounces medium shrimp , peeled and deveined

  12. 3 green onions , chopped

  13. 2 cups fresh bean sprouts

  14. 1/2 cup cilantro leaf , whole, chopped

  15. 2 tablespoons peanuts , chopped

Instructions Jump to Ingredients ↑

  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.

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