Thursday, December 1, 2011

Chicken & Shrimp Pad Thai

Ever since I saw this recipe for Pad Thai from What's Cookin' Chicago?, I have been craving it. I haven't made Pad Thai since making this version, which is a little more time consuming. It requires to boil the Pad Thai sauce to caramelize it. And I don't have time for that tonight. Besides, that version was a little too dry for my taste. I like my Pad Thai to be a little more saucy. Joelen's version seemed much quicker and easier. It had a little bit of kick to it from the chili, but it was quite good. And the noodles were saucy. Just the way I like it.

8 oz Thai Rice Stick noodles

Pad Thai Sauce
1 1/2 Tbsp. tamarind paste, dissolved in 1/4 cup warm water
3 Tbsp. fish sauce
1/2 - 1 Tbsp. Thai chili sauce, or more to taste
1/4 cup dark brown sugar

2 Tbsp. oil
4 cloves garlic, minced
1 lbs. boneless, skinless chicken breast, cut into bite-sized cubes
1 lb. shrimp, peeled and de-veined
1/4 cup chicken stock
3 cups fresh bean sprouts
3 green onions, sliced
1/2 cup minced fresh cilantro
1/3 cup roughly chopped peanuts
lime wedges for garnish

1) In a large bowl, place noodles and pour hot water over them to cover. Allow to soak noodles until noodles are softened and al dente. Be careful that they do not get too soft. Drain and set aside.

2) Prepare Pad Thai sauce by combining tamarind paste, fish sauce, Thai chili sauce, and brown sugar in a small bowl. Set aside.

3) In a wok or large saute pan over medium-high heat, add 1-2 tablespoons of oil. When it begins to shimmer, add minced garlic and stir-fry until fragrant, about 30 seconds. Add chicken and stir-fry until opaque in color, about 5-7 minutes. Add shrimp during the last 2 minutes of cooking the chicken.

4) Add chicken stock and Pad Thai sauce, stirring to coat the chicken and shrimp. Add the noodles, and using tongs carefully stir-fry the noodles to coat with the sauce. Continue to stir fry until noodles have soaked up most of the sauce, being careful not to break the noodles. Add bean sprouts, green onions and cilantro. Toss to combine. Serve and garnish with more chopped cilantro, chopped peanuts and lime wedges.

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