Authentic chicken and shrimps Pad Thai
- Preparation 25 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
Here is an authentic chicken and shrimps Pad Thai recipe. Enjoy this meal with some warm sake and go easy on the Sriracha!
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Ingredients
- 1 pack (450g) Pad Thai rice noodles, linguini width ( A taste of Thai )
- 350 g trimmed and boneless chicken breasts, cut in very small pieces
- 3 teaspoons soya sauce
- About 3 teaspoons vegetable oil
- 4 scallions, finely sliced
- 1 1/2 teaspoons of fresh ginger, grated
- 4 garlic cloves, finely chopped
- 20 uncooked shrimps, shelled and without tails
- 2 eggs
- 2 cups bean sprouts
- 1/3 cup skinless unsalted peanuts, chopped
- A handful fresh coriander, coarsely chopped
- 4 lime wedges ( or more )
Ingredients for the Pad Thai sauce
- 3 tablespoon white vinegar
- 1/2 cup chicken broth
- 8 tablespoons nuoc mam ( fish sauce )
- 2 teaspoon Sriracha
- 8 tablespoons brown sugar
- Ground pepper, to taste
Preparation
- In a big sauce pan, bring a good quantity of water to a boil and add the rice noodles. Remove pan from the heat and let noodles soak for 4 minutes max. Stir often. Throw noodles in a strainer and rince under cold water. Drain and set aside. We want noodles that are still crunchy because we will cook them again later on!
- Place the chicken in a bowl and add the soya sauce. Stir well and set aside.
- In a big cup or bowl, combine together the pad thai sauce ingredients and stir well. Set aside.
- In a big wok or sauce pan at medium-high temperature, heat the vegetable oil. Add the 3/4 of scallions along with the garlic and ginger. Cook for about 1 minute while stirring from times to times.
- Add the chicken and cook for 4 minutes while stirring often. Drop in the shrimps and cook for another 2-3 minutes. Add oil if needed.
- Create a well in the middle and break in the eggs. Cook for about 1 minute while stirring to combine with the other ingredients.
- Drop in the noodles with about 1/3 of the pad thai sauce. Cook while stirring often until sauce is absorbed by the noodles. Repeat cooking with the sauce ( 1/3 at a time ) until all sauce is gone! The noodles cooking should take about 5-7 minutes or so. Remove from heat and fold in the bean sprouts delicately.
- Divide in 4 bowl and generously garnish with chopped peanuts. Add a bit of scallions and fresh coriander on top.
VERY IMPORTANT to serve with a lime wedges ( or 2 ) and to squeeze the juice over it all before eating!!!
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Our sommeliers suggest
Dr. Loosen Riesling 2014
Asian food often has some sweet and spicy notes, therefore this lightly sweet riesling has a nice acidity that will allow perfect pairings.
See the product
Triple du Nouveau Monde, Le Lion Bleu
With powerful aromas of grapefruits and yellow fruits, this Triple beer with a honey-like, spicy and caramelized body will bring the heat of its 9,5% alcohol content to mix with the Asian and spicy aromas of this meal. The pressed lime added to the service will complement the aromatic tie with the beer.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Dr. Loosen Riesling 2014
Asian food often has some sweet and spicy notes, therefore this lightly sweet riesling has a nice acidity that will allow perfect pairings.
See the product
Triple du Nouveau Monde, Le Lion Bleu
With powerful aromas of grapefruits and yellow fruits, this Triple beer with a honey-like, spicy and caramelized body will bring the heat of its 9,5% alcohol content to mix with the Asian and spicy aromas of this meal. The pressed lime added to the service will complement the aromatic tie with the beer.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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