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PAD THAI WITH CHICKEN AND SHRIMP
Ingredients
7 ounces (200g) rice noodles, uncooked
1/4 cup (60mL) water
1/4 cup (60mL) soy sauce, low sodium
1/4 cup (60mL) fish sauce
2 Tbsp (20g) brown sugar
1/2 tsp (1g) red pepper flakes
2 tsp (10mL) sesame oil, divided
1 egg, lightly beaten
3 cloves garlic
6 ounces (170g) boneless skinless chicken breast, sliced into thin strips
6 ounces (170g) medium fresh shrimp, peeled and deveined
3 green onions, chopped
2 cups (115g) fresh bean sprouts
1/2 cup (20g) cilantro leaves, whole, chopped
2 Tbsp (20g) chopped peanuts
Directions
Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
Heat one tsp oil in a mustard, and pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
Add one tsp (5mL) oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
Add green onions and cook an additional minute.
Add noodle-egg mixture and sauce, cook until thoroughly heated.
Remove from heat; toss with bean sprouts and cilantro.
Sprinkle with peanuts. Serve immediately.
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