Chicken and Shrimp Pad Thai

By Hester

Ingredients

• 1/2 lb. rice noodles (fettuccine width)
• 3 Tbsp. ketchup
• 3 Tbsp. fresh lime juice
• 3 Tbsp. fish sauce
• 1 Tbsp. rice vinegar
• 1 tsp. hot chili paste or 1/2 tsp. hot pepper flakes
• 1/2 lb. boneless skinless chicken breasts
• 2 tsp. cornstarch
• 2 Tbsp. vegetable oil
• 1 tsp. sesame oil
• 3 garlic cloves, minced
• 1/2 lb. medium shrimp, cleaned (with tails on)
• 1 egg
• 1 cup bean sprouts
• 4 green onions, cut in 1-inch pieces
• 2 Tbsp. coarsely chopped dry roasted peanuts
• lime wedges
• sweet red pepper slices

Details

Servings 3

Preparation

Step 1

In large bowl, soak noodles in warm water for about 10 minutes or until softened but still firm. Drain well.

In small bowl, combine ketchup, lime juice, fish sauce, vinegar and chili paste; set aside. Cut chicken into thin strips; toss with cornstarch and set aside.

In large wok or skillet, heat vegetable and sesame oils over medium heat; stir-fry garlic and chicken for 3 minutes. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are pink. Push to side of wok. Break egg into center of wok; let set slightly before combining with chicken mixture.

Reduce heat to medium. Add noodles and ketchup mixture; bring to boil. Add bean sprouts, onions, and half of the peanuts. Transfer to large warm platter; sprinkle with remaining peanuts. Garnish with lime wedges and red pepper around edges.