Name: Chicken and Shrimp Pad Thai
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breast; 8 oz dried rice noodles; 3 tbsp fish sauce; 3 tbsp fresh lime juice; 2 tbsp palm sugar; 2 tbsp vegetable oil; 1 medium yellow onion; 3 clove garlic; 1 large red bell pepper; 4 oz large shrimp; 1/3 cup unsalted roasted peanuts; 1/4 cup fresh cilantro; 2 stalk green onion; 1 whole lime

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513 cal38g protein52g carbs14g fat805mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Chicken and Shrimp Pad Thai

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Stir Fry30 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastcut into bite-sized pieces1 lb

dried rice noodlesabout 1/4 inch wide8 oz

fish sauce3 tbsp

fresh lime juice3 tbsp

palm sugaror brown sugar2 tbsp

vegetable oil2 tbsp

yellow onionsliced thin1 medium

garlicminced3 cloves

red bell peppercut into thin strips, any color1 large

large shrimppeeled and deveined4 oz

unsalted roasted peanutscrushed coarse1/3 cups

fresh cilantroGarnishleaves only1/4 cups

green onionGarnishsliced on the bias2 stalks

limecut into wedges1 whole

Cook it to

Chicken165°F / 74°C

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Soak the rice noodles in room-temperature water for 20 minutes until pliable but still firm, then drain.

2In a small bowl, whisk together fish sauce, lime juice, and palm sugar until the sugar dissolves.

3Heat the oil in a wok or large skillet over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, stirring often, until golden and cooked through. Transfer to a plate.

4Add the shrimp to the same pan in a single layer and cook for 2–3 minutes, turning once, until pink, opaque and firm. Transfer to the plate with the chicken.

5Add the onion and garlic to the pan and cook for 1 minute until fragrant. Add the bell pepper and cook for 2 minutes until just softened.

6Return the chicken and shrimp to the pan, add the drained noodles, and pour the sauce over everything. Toss constantly for 2–3 minutes until the noodles are heated through and coated evenly. If the pan feels dry, splash in a little water.

7Remove from heat. Top with crushed peanuts, cilantro, and green onion. Serve with lime wedges on the side.