Authentic Chicken and Shrimp Pad Thai
Authentic Chicken and Shrimp Pad Thai will deliver on all of the genuine flavors that Thailand is known for. This recipe will become an instant classic that you and your family will fall in love with.
Ingredients
- 1.25 Pounds boneless skinless chicken tenderloins
- ½ + ½ Teaspoon salt
- ½ + ½ Teaspoon black pepper
- 2 Tablespoons butter
- 16 Ounces extra large shrimp
- 2 Tablespoons lime juice
- 32 Ounces rice noodles
- ½ Cup vegetable oil
- 5 Cloves garlic
- 3 Tablespoons ginger grated
- 2 Dried Thai chili peppers
- 2 Large eggs
- 12 Ounces bean sprouts
- 1 Cup unsalted peanuts finely chopped
- ¼ Cup cilantro
Pad Thai Sauce
- ½ Cup soy sauce
- ⅓ Cup fish sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon sriracha
- 1 Teaspoon tamarind powder
Instructions
- In an extra large pan sprayed frying pan, add the boneless skinless chicken. Season with ½ teaspoon salt and ½ teaspoon black pepper. Cook for 7 minutes. Flip and cook for an additional 7 minutes until cooked through. Set aside once the chicken is done cooking. While the chicken is cooking, remove the shells from the shrimp.
- To the same frying pan, add butter, extra large shrimp, the juice from half of one lime (about 2 tablespoons), ½ teaspoon salt and ½ teaspoon black pepper. Cook the shrimp for 2-3 minutes on each side until cooked through. Chop the shrimp in half and cut the chicken into 1-inch slices. Set aside. Be sure to add the sauce from the cooking pan into the bowl with the chicken and shrimp. It contains a lot of flavor that you won't want to lose.
- In the meantime, prepare the rice noodles according to the package instructions. Make sure the noodles are cooked al dente. You want the noodles to have a bit of firmness to them because you will be pan frying them as well. Drain and rinse the noodles under cold water to stop the cooking process.
- Stir together all of the ingredients for the Pad Thai Sauce. Make sure everything is well combined.
- In the extra large frying pan, heat the vegetable oil. Add the chopped garlic, grated ginger and dried Thai chili peppers (chopped in half). If you want a less spicy Pad Thai, remove the seeds from the dried Thai chili peppers. Allow to cook for 1 minute. Then, add the large eggs. Scramble the eggs around in the pan for 1-2 minutes until cooked through.
- Add the drained rice noodles to the pan. Mix in half of the Pad Thai Sauce, and the chopped chicken and shrimp. Continue to mix and pan fry for about 2 minutes. Add the remaining half of the Pad Thai Sauce and continue to mix everything well for another 2-3 minutes. If needed, you may add a few more dashes of fish sauce to taste.
- Add bean sprouts, chopped unsalted peanuts and chopped cilantro to a large mixing bowl. Add the pan of Pad Thai into the mixing bowl. Mix all of the fresh uncooked ingredients to combine with the Pad Thai fully. Serve with lime wedges and enjoy!
