I try to eat healthy food most of the time, but everyone has to have a cheat once in a while, right?! One of my guilty pleasures is Pad Thai, which my husband got me hooked on nearly 5 years ago. After having trouble finding a consistently stellar version in my hometown, I decided to take matters into my own hands.
It’s taken about 2 years to develop this interpretation, which is definitely tastier than any takeout and probably better for you as well. This dish is great for entertaining because it’s easy, unexpected and makes enough for 4 large or 6 small servings. Trust me, your friends will be impressed!
1 package rice noodles
3 TBSP butter
1.5 lbs boneless chicken breast, cut into bite sized pieces
1/2 lb shrimp, de-veined with tails on
1/4 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup fish sauce
3/4 cup granulated sugar
1/8 tsp crushed red pepper
1 can or 1.5 cups fresh bean sprouts
3 TBSP Peanut butter
green onion and lemon wedges for garnish
- Start by soaking the rice noodles in room temperature water for about 1.5 hours.
- Heat the butter at medium high heat in a wok until melted and then add chicken & shrimp and cook until browned.
- Remove the chicken and shrimp from the wok and set aside.
- Heat oil in the wok and then crack eggs into the hot oil and cook until firm while stirring.
- Stir the chicken and shrimp in with the eggs and continue cooking for another 5 minutes.
- Add softened noodles, and vinegar, fish sauce, sugar and red pepper and peanut butter.
- Adjust the seasonings to taste. I like to add Thai chili peppers from my garden to increase the spiciness.
- Mix while cooking, until noodles are soft. This takes about 10 minutes on medium heat.
- Add bean sprouts and cook for another 3-5 minutes.
- Plate and garnish with green onion and lemon wedges.
Enjoy! Let me know how you liked my Pad Thai! Leave a message in the comments section or tag me on social @philippakarr.
xx – Pippa