Homemade Chicken and Shrimp Pad Thai Delight 🍜
Ingredients
- 2 Chicken Breasts
- 15 Shrimp (or sub tofu for chicken/shrimp)
- Flat Rice Noodles
- 1 Red Bell Pepper, thinly sliced
- 3 Garlic Cloves, minced
- 2 Eggs
- 2 Bulbs of Green Onion, diced
- 1-2 cups Bean Sprouts
- Cilantro & Diced Peanuts for garnish
For the Sauce
- 3 tbsp Fish Oil
- 1 tbsp Tamari or Soy Sauce
- 2.5 tbsp Coconut Sugar
- 2 tbsp Rice Vinegar
- 1 tbsp Hot Sauce
- 1 tbsp Peanut Butter
- Sprinkle of Chili Flakes
Preparation
Cook rice noodles as per instructions, drain, and rinse under cold water.
Whisk together the sauce ingredients and set aside.
Heat a pan, add oil, and cook sliced chicken for 4-5 minutes per side until cooked through. Remove from heat, cool, and finely dice.
Add more oil to the pan, along with bell peppers, garlic, and uncooked shrimp. Cook for about 4 minutes.
Return diced chicken to the pan. Push everything to the side, whisk eggs, and add to the pan. Scramble for 2 minutes, then mix eggs into the rest of the pan.
Add the prepared sauce, cooked noodles, and stir everything together. Cook for another 1-2 minutes. Add bean sprouts.
Divide into bowls and top with diced green onion, cilantro, and chopped peanuts.