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Shrimp and Chicken Pad Thai

Name: Shrimp and Chicken Pad Thai
Prep time: 2 hr
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 0.3 cup Water; 8.8 oz. Palm sugar; 0.7 cup Tamarind liquid; 0.6 cup Fish sauce; 0.4 cup Lime juice; 1 tsp. Roasted chili powder; 3 Large Garlic smashed; 2 Large Bird eye chili bruised; 2 tbsp. Grapeseed oil; 1 lb. Shrimp peeled tail on; 1 tsp. Lime juice; 2 tbsp. Grapeseed oil; 1 lb. Chicken breast; 1 tbsp. Lime juice; 2 tbsp. Grapeseed oil; 4 Large Red shallots; 3.5 oz. Shredded carrot; 2 oz. Eggs; 1 tsp. White pepper; 1/2 cup Firm tofu diced; 2 tbsp. Shredded carrot; 1 Pack Medium flat dry rice noodle; 2 tbsp. Dried Thai mini prawns; 1/2 cup Sauce; 1/2 tsp. Chili powder; 1 tsp. White sugar; 2 tbsp. Chinese chives; 1/2 cup Bean sprouts; 2 tbsp. Roasted crushed peanuts; 1 tbsp. Fish sauce

Chef Zachary Hamel

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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One of the most popular dishes or even the most popular is Shrimp and Chicken Pad Thai. It is a real street food classic. A stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg, and bean sprouts. It is amazingly tasty and full of flavors. Give it a try!

Recipe

PRE TIME: 2 hr

COOKING TIME: 10 min

TOTAL TIME: 2 hr 10 min

4 SERVING

Ingredients:

0.3 cup Water
8.8 oz. Palm sugar
0.7 cup Tamarind liquid
0.6 cup Fish sauce
0.4 cup Lime juice
1 tsp. Roasted chili powder
3 Large Garlic smashed
2 Large Bird eye chili bruised
2 tbsp. Grapeseed oil
1 lb. Shrimp peeled tail on
1 tsp. Lime juice
2 tbsp. Grapeseed oil
1 lb. Chicken breast
1 tbsp. Lime juice
2 tbsp. Grapeseed oil
4 Large Red shallots
3.5 oz. Shredded carrot
2 oz. Eggs
1 tsp. White pepper
1/2 cup Firm tofu diced
2 tbsp. Shredded carrot
1 Pack Medium flat dry rice noodle
2 tbsp. Dried Thai mini prawns
1/2 cup Sauce
1/2 tsp. Chili powder
1 tsp. White sugar
2 tbsp. Chinese chives
1/2 cup Bean sprouts
2 tbsp. Roasted crushed peanuts
1 tbsp. Fish sauce
1/2 tsp. White pepper
1 Large Lime wedges
A bunch of Cilantro garnish
Lime juice to taste
1 tsp. Oyster sauce
1 tsp. Sesame oil

Directions:

First, soak the dried noodles in warm to hot water for 2 hours, or overnight in the fridge with cold water. Soak small dried shrimps in water for 1 hr. Strain both prior to use.

Next, make the sauce. Dissolve palm sugar and water in a pan add remaining liquids and chilis plus smashed garlic. Simmer for 20 minutes till the right consistency and flavor. Adjust taste accordingly.

Cut chicken breast into thin flat pieces. Quickly marinate the chicken: sesame oil, white pepper, lime juice, fish sauce, and white sugar. Sear one side and kiss the other side then rest.

Quickly marinate the prawns: sesame oil, white pepper, lime juice, and fish sauce, and white sugar. Sear one side and kiss the other side then rest.

Cut tofu into small squares. Slice shallots thin. Cut chives into batons. Prepare 'mis en place' ready for stir fry. There is a lot so make sure to have all ingredients in separate bowls.

Strain noodles. Heat wok with oil. Cook in 2 batches max.

Cook shallots and egg first. Add the noodles and sauce. Add small prawns and tofu. Then add everything else and toss through. Cooked proteins, bean sprouts, chives, salted radish, cilantro.

Adjust seasoning with fish sauce, white sugar, chili powder, and lime.