Chicken and Shrimp Pad Thai

During the week, I am always looking for quick and easy meals. Asian cuisine is usually my go-to. I love the combination of subtle spice and fresh herbs. This variation of Pad Thai ticks all the right boxes.

This Chicken and Shrimp Pad Thai was a real hit in our house. It was quick and easy to whip up and all the flavors work together in perfect harmony. As usual, I cooked far too much. Turns out this also reheats wonderfully. Double win. 

I have been feeling a little guilty this week. I usually post recipes Sunday, Tuesday, and Thursday. That hasn't happened this week! I have the recipes sitting here waiting to go but just have not had the time to do anything about it! My self-imposed PhD submission date is looming, suddenly this has gotten me stressed and anxious beyond words! So I apologize for the uncharacteristically slow posting!

Chicken and Shrimp Pad Thai

Serves 4

250 g dried rice noodles
3 Tbsp fish sauce
4 Tbsp sweet chili sauce
2 Tbsp sesame oil
2 Tbsp Peanut butter
1 Tbsp tamarind sauce
4 cloves garlic, crushed
1 red chili, finely diced
200 g raw shrimp (or prawns as we call them here!)
1 Skinless, boneless chicken breast, sliced
2 spring onions (scallions), sliced
1 Cup mung bean sprouts
1 carrot, sliced into match sticks
1 red bell pepper, sliced
1 bunch fresh coriander, chopped
1/3 Cup roasted peanuts, chopped (or whole, if you're as lazy as me)

1. Soak rice noodles in a pot of hot water for 10 minutes. Drain and set aside.

2. Combine the fish sauce, chili sauce, and peanut butter in a small bowl.

3. Heat oil and tamarind sauce in a wok (or large fry pan). Add garlic, chili, chicken, prawns, carrot, and pepper. Stir fry for about 4 minutes, until the chicken and prawns are cooked.

4. Add the noodles and the sauce mix. Stir fry for another 2 minutes. Remove from the heat and stir in the spring onions, coriander, bean sprouts, and peanuts.

5. Serve in bowls garnished with extra peanuts.