Recipe: Shrimp and Chicken Pad Thai

Say goodbye to take out, and hello to Shahir’s recipe for Shrimp and Chicken Pad Thai! It’s cheaper, tastier and takes less time to make than it would for your take out to be delivered.

Ingredients

• ¼ cup vegetable oil, divided
• 4 eggs
• 1 chicken breast, very thinly sliced
• 2 cloves garlic, finely grated
• ½ inch peeled ginger, finely grated
• 2 tbsp sambal oelek
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp tamarind paste, seeds removed, softened in water
• Juice of 1 lime
• Splash of water
• ½ lb shrimp, peeled, tails on
• 4 cups bean sprouts
• 2 green onions, thinly sliced
• Handful of cilantro, picked
• ½ cup roasted peanuts, roughly chopped
• 200g (1 package) rice vermicelli noodles
• Salt and chili flakes (to taste)

Preparation

Place noodles in a heat proof bowl or pot, cover with boiling water, let sit for 10 minutes until al dente. Lightly whisk eggs, a pinch of salt and cayenne pepper in a bowl.

Add 2 tbsp vegetable oil to a hot non-stick pan or wok on medium heat. Add eggs and scramble, remove and set aside.  Turn heat up to medium-high, add remaining oil and chicken breast. Cook until browned, add garlic and ginger, stir. Next add sambal, peanut butter, soy sauce, sesame oil, tamarind, lime juice and a splash of water. Stir until sauce forms. 

Add shrimp and cook until warmed. Add bean sprouts, green onions, and noodles, toss so everything is coated in the sauce. Season with salt and chili flakes. Garnish with cilantro and peanuts.