pad thai chicken and shrimp

By barbell

Ingredients

• 6 oz dried thai rice noodles
• 3 tbsp canola or peanut oil
• 1/2 lb large shrimp, peeled, deveined, rinse and patted dry
• kosher salt
• 3 scallions- white and green parts, trimmed and thinly sliced
• 3 thai bird chilies or 1 jalapeno, seeded and finely diced
• 1 tbsp peeled and minced fresh ginger
• 2 large eggs,beaten
• 2 cups thinly sliced leftover roast chicken or store bought rotisserie chicken
• 2 cups fresh bean sprouts
• 1 1/2 tbsp thai fish sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 cup chopped dry- roasted peanuts
• 1 lime, cut into wedges, for serving

Preparation

Step 1

fill a medium saucepan with luke warm water. add the rice noodles and soak until just tender about 15 minutes. rinse well in a colander under cold running water, then drain well. transfer to a baking sheet lined with paper towels.
heat 1 1/2 tbsp oil in a large non stick skillet over medium high heat until shimmering hot, about 1 1/2 minutes. sprinkle the shrimp with 3/4 tsp salt and cook , stirring often until opaque and firm to touch, about 3 minutes. transfer to a large plate.
add the remaining 1 1/2 tbsp. oil to the skillet and after a couple of seconds, the scallions, chiies and ginger and cook, stirring until they start to brown, about 2 minutes. add theeggs and cook, breaking them up with a spoon, until just set. about 1 minute
add the noodles, chocken, bean sprouts and shrimp and cook, stirring until the mixture heats throughand starts to brown about 3 minute
ina a small bowl, stir together the fish sauce, vinegar and sugar. add to the skillet and cook , tossing for 2 minutes. serve immediately, sprinkle with the peanuts and the lime wedges on the side/