Chicken & Shrimp Pad Thai

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Chicken & Shrimp Pad Thai

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Ingredients

One 9oz package of Pad Thai noodles

15 medium raw shrimp, shelled and deveined

1 boneless chicken breast or the chicken from a rotisserie

3 garlic cloves, minced

1 tsp. grated ginger

3 green onions, finely sliced (keep whites separate from greens)

3 eggs

2-3 cups of bean sprouts

½ cup dry roasted peanuts, chopped

2-3 Tbsp. coconut oil

Lime wedges, for serving

Salt & pepper to taste

¼ cup cilantro

1 Tbsp. spicy Tamarind sauce

2-3 Tbsp. olive oil

2 Tbsp. rice vinegar

Juice of 1 lime

3 Tbsp. brown sugar

2 Tbsp. fish sauce

1-2 Tbsp. sweet chili sauce

1 ½ Tbsp. soy sauce

Salt & pepper to taste

Instructions

1

Combine Pad Thai Sauce ingredients together in a small bowl, and set aside.

2

Bring a large pot of water to boil. Cook noodles for 5-6 minutes, until al dente. Drain and rinse with cold water and set aside.

3

Heat coconut oil in a wok or sauté pan, and add the garlic, ginger, and the white parts of the green onion, and saute for 1 minute. Add the eggs and scramble.

4

Add chicken and shrimp and sauté for 3 minutes, until the shrimp turns pink and chicken is cooked/warmed through. Add 1-2 Tbsp. of the pad Thai .

5

Add noodles plus 1/2 of the remaining pad Thai sauce and mix. Add the rest of the sauce until its distributed throughout the noodles.

6

Fold in bean sprouts & peanuts and remove from heat. Serve in bowls and garnish with green onions & cilantro.