Your Pad Or Mine? (chicken & Shrimp Pad Thai)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 (8 ounce) package thai rice noodles
• 4 ounces chicken breasts
• 4 ounces tofu
• 1/3 cup roasted unsalted peanuts
• 5 tablespoons tamarind juice
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1/2 cup vegetable oil
• 2 teaspoons garlic, minced
• 8 large shrimp, shelled and deveined
• 2 eggs
• 1 cup bean sprouts
• 1/3 cup green onion, cut into 1-inch pieces
• 1/2 teaspoon roasted red chile (optional)
• 1/4 cup cilantro leaf
• 4 lime wedges

Recipe

• 1 soak noodles in cold water for about 1 hour or warm water for 30 minutes.
• 2 cut the chicken into 1/4-inch strips. set aside.
• 3 cut the tofu into 3/4-inch cubes. in a well oiled pan, fry the tofu on all sides until browned. set aside.
• 4 coarsely chop peanuts with knife or coarsely grind in food processor. set aside.
• 5 in a small bowl, add tamarind juice, fish sauce, sugar and lime juice. beat to thoroughly mix and set aside.
• 6 heat oil in a wok (or large frying pan) until it is just about to smoke. add garlic and stir, making sure it doesn't burn (about 30 seconds).
• 7 add chicken and stir-fry for 1 minute.
• 8 add tofu and shrimps and stir-fry for 1 more minute.
• 9 break eggs into wok and let them fry without breaking them up for another minute.
• 10 while eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
• 11 add about 2/3 of the ground peanuts and stir. add about 2/3 of the bean sprouts and all the green onion. stir-fry for 30 seconds and take off heat.
• 12 transfer to a serving dish and sprinkle with roasted chilies. top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. stick a couple of lime wedges on the side and serve immediately.