Shrimp and Chicken Pad Thai

I have a problem. And it's about time I admitted it.  I love Thai food.In fact I love it so much that I get it at least once a week, sometimes more. On good weeks.  It's just that tasty!  If I had some type of rewards program that paid me every time I got Thai food, I'd have earned a lot of money by now.  Unfortunately, I don't....soooo I just end up spending a ton of my money on it.I heard that pad thai was one of the easier, street foods of Thailand, and I decided, well if a street could make it, I probably could too, right?  And so I did.  And it was easy! So now I'm here to share it with you :)Give it a Thai! (See what I did there?? I'm so funny.)

[embed]https://www.youtube.com/watch?v=2pEjcfl_OcI[/embed]

Ingredients

• 10 oz. pad thai noodles
• 4 cloves of garlic, minced
• half of a red pepper, sliced (or any veggie you'd like)
• 3/4 lb of chicken breast, thinly sliced
• 3/4 lb of shrimp (extra large 26/30), peeled and deveined (I took tails off too)
• 3 large eggs

To marinate the meats:

• 2 tbsp soy sauce
• 1 tsp (a small splash) of rice vinegar
• crushed red pepper

For the pad thai sauce:

• 1/2 cup creamy peanut butter
• 1 tbsp of dark sweet soy sauce
• store-bought pad thai sauce (optional)
• crushed red pepper
• 1 tbsp brown sugar
• 1 tsp fish sauce

Process

Prepare the meats by thinly slicing the chicken breast and making sure the shrimp is washed, peeled, deveined, and tail-less.  Marinate the meats with soy sauce, rice vinegar, and crushed red pepper. Set those aside and read the directions for the pad thai noodles.  Mine said to soak them for about 20 minutes in hot, hot water...so go ahead and do that now, since the rest of this recipe probably won't even take you that long.Now we're going to go ahead and make the pad thai sauce.  This is super simple because literally all you're doing is whisking together six ingredients: half a cup of peanut butter, a tablespoon of dark sweet soy sauce, some store-bought pad thai sauce (I just put a small spoon of this in here, honestly it's optional though--sometimes it just adds a "genuine" flavor), as much crushed red pepper as you want spicy, a tbsp of brown sugar, and a tsp of fish sauce.Then whisk!  If the consistency seems a little too thick, you can always add some water in it to thin it out.

Now, slice up some peppers and mince some garlic while your wok heats up on the stove.

Coat the hot wok in a layer of vegetable oil and let it heat up.  Then add the garlic in and wait until you can hear it sizzling and see it getting browner.Add the chicken and spread it out to a thin layer.Once it cooks and you flip it once, throw in the shrimp and spread that out too.After the shrimp has cooked, crack three eggs in the wok on the side, poke the yoke, and let them cook from the direct heat of the wok.Scramble them in the wok and when they solidify, mix everything together.  Once all the meats are cooked, drain the noodles and add them, then add the peanut sauce on top.  Add the sliced red peppers for some color and crunch, then mix everything together. Annnnnnnd then you're done!Now serve and enjoy with a wedge a lime!

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Shrimp and Chicken Pad Thai

Prep Time: 15 min  |  Cook Time: 15 min  |  Yields: 4 servingsIngredients

• 10 oz. pad thai noodles
• 4 cloves of garlic, minced
• half of a red pepper, sliced (or any veggie you'd like)
• 3/4 lb of chicken breast, thinly sliced
• 3/4 lb of shrimp (extra large 26/30), peeled and deveined (I took tails off too)
• 3 large eggs

To marinate the meats:

• 2 tbsp soy sauce
• 1 tsp (a small splash) of rice vinegar
• crushed red pepper

For the pad thai sauce:

• 1/2 cup creamy peanut butter
• 1 tbsp of dark sweet soy sauce
• store-bought pad thai sauce (optional)
• crushed red pepper
• 1 tbsp brown sugar
• 1 tsp fish sauce

Process

1. Marinate the shrimp and chicken in the soy sauce, rice vinegar, and crushed red pepper.
2. "Cook" the noodles according to the directions on the package. Mine said to soak in hot water for 20 minutes.
3. Slice up the red pepper and mince the cloves of garlic.
4. Heat up a wok and coat with a layer of vegetable oil.
5. Add the garlic and let it slightly brown.
6. Add the chicken into the wok and spread out to a thin layer.
7. Once you flip the chicken once (after about 4 minutes of cooking), add the shrimp and spread them out to a thin layer as well.
8. After another 4 minutes of cooking, scoot the shrimp and chicken to a side and crack 3 eggs into the wok.  Scramble them in the wok (still separate from the other meats) and use the direct heat of the wok to cook the eggs.
9. Once they've completely solidified, mix the shrimp, chicken, and eggs together and add the drained noodles and peanut pad-thai sauce.
10. Add the sliced peppers at the end and stir it all together.
11. Then serve and enjoy!