LNC Cookbook -

Entrees

Chicken and Shrimp Pad Thai

by Karla Martinez

Ingredients:

10 ounces Thai rice noodles
1 pound boneless skinless chicken breasts, sliced into small strips, or 1 pound extra large shrimp, peeled and deveined
2 tablespoons vegetable oil
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon fish sauce
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
5 green onions, whites minced, greens sliced into 1-inch pieces
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, chopped
1/3 cup cilantro, chopped
Red pepper flakes and sesame seeds, optional

Preparation:

Prepare rice noodles according to directions on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce; set aside. While noodles are cooking, heat oil in a wok or a 12-inch deep sauté pan set over medium-high heat. Add chicken and sauté until cooked through, about 6 minutes. If using shrimp, cook about 1 1/2 minutes per side or until opaque. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots; sauté 1 or 2 minutes. Then add garlic, green onions and bean sprouts; sauté 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together; cook 1 to 2 minutes. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.