Shrimp and Chicken Pad Thai

Shrimp and Chicken Pad Thai
Staff Writer
Pad Thai
Jet Tila

Pad Thai

Pad thai is quite possibly the reason many Americans have fallen in love with Thai cuisine. The sweet, sour, and salty noodles stir-fried with vegetables, dried shrimp, and oftentimes chicken is a good introduction to the basic and addictive flavors of Thai cooking.

This noodle dish is a basic stir-fry. The trick to just about any stir-fry is to prep everything you can in advance. In this recipe, for example, you'll need to add turnip, dried shrimp, and tofu in quick succession, so make sure to have everything in your work area organized and ready to go before you start cooking.

4
Servings
1066
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 1/4 Cup fish sauce, preferably Tiparos
  • 1/4 Cup bottled tamarind paste
  • 1 Tablespoon lime juice
  • 1 Tablespoon vinegar
  • 1/4 Cup sugar
  • 1 Tablespoon Sriracha (optional)

For the noodles

  • 4 Cups Chantaboon rice stick noodles, preferably BKM
  • 2 Tablespoons vegetable oil
  • 4 cloves garlic, chopped roughly
  • 1 1/2 Tablespoon packaged salted turnip, minced
  • 1 Teaspoon dried shrimp
  • 1/2 Cup store-bought sliced baked tofu, diced
  • 1/2 Cup chicken, cut into 1-inch lengths
  • 2 eggs
  • 8 shrimp, peeled and deveined
  • 1 Tablespoon paprika (optional)
  • 4 scallions, cut into 2-inch strips
  • 1/4 Cup chopped dry-roasted unsalted peanuts
  • 1 Cup bean sprouts, for garnish

Directions

For the sauce

In a small bowl, combine all of the ingredients. Set aside.

For the noodles

In a large bowl, soak the noodles in warm water and cover for 1 hour.

Place a wok over high heat and add the vegetable oil, coating the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds, followed quickly by the turnip, dried shrimp, and tofu. Stir-fry until they begin to soften, for 3-4 minutes.

Add the chicken and stir-fry until no longer pink, for 1-2 minutes. Push the ingredients in the wok to the side and allow the oil to settle in the center of the pan.

Crack the eggs into the pan, making sure to break the yolks, then lightly scramble until half-cooked, for about 30 seconds. Combine with the remaining cooked ingredients in the pan.

Add the shrimp and cook until the chicken and shrimp are medium done, about 1 minute. Drain the noodles and add them to the wok. Cook until soft, for about 2-3 minutes. Add the sauce and paprika, if using, and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, for about 2 minutes.

Place the scallions in the center of the noodles, and then spoon some noodles over the scallions, allowing them to steam for 30 seconds. Stir in 3 tablespoons of the peanuts.

Transfer to serving plate and garnish with the bean sprouts and remaining peanuts and enjoy.

Nutritional Facts

Total Fat
42g
60%
Sugar
27g
30%
Saturated Fat
7g
29%
Cholesterol
20mg
7%
Carbohydrate, by difference
155g
100%
Protein
20g
43%
Vitamin A, RAE
101µg
14%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
207mg
21%
Choline, total
18mg
4%
Fiber, total dietary
14g
56%
Fluoride, F
7µg
0%
Folate, total
32µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
188mg
27%
Selenium, Se
6µg
11%
Sodium, Na
1819mg
100%
Water
123g
5%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.