Authentic chicken and shrimps Pad Thai

• 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 )

• 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

• 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!!!