Grocery List:

• ½ – lb chicken breast (thigh is okay too)
• ½ – lb cooked shrimp, shelled, tailed, and deveined
• ½ – 16 oz package of vermicelli noodles (8 oz used for this recipe)
• 4 – green onions
• 1 – shallot
• 1 – tsp minced garlic
• ½ – 14 oz can of bean sprouts, drained
• ¼ – cup of cilantro (1 handful)
• 1 – lime sliced
• ¼ – cup chopped peanuts
• 1 – jar of pad thai sauce, ~ 8 oz
• 3 – eggs
• 1 – TBSP vegetable oil

Recipe:

1. Cut your veggies: dice the shallot (½ an onion will do in a pinch), cut the green onion into 1″ long pieces, and prepare the lime and cilantro for later by slicing the lime and coarsely chopping the cilantro.
2. Prepare the noodles according to the package, usually either boil for 4 minutes or set in warm water for about 20 minutes. Meanwhile, start the chicken:
3. Thinly slice the chicken and begin cooking it in a large pan or wok with oil over medium heat. This will take 2-3 minutes per side.
4. Add the shallot to the large pan, and saute over medium heat for 2 minutes, then add the minced garlic and most of the green onions (leave a few for garnish).
5. Push the veggies and chicken to the side, then scramble the eggs in the pan.
6. Add the shrimp, noodles, sauce, and most of the bean sprouts to the pan (hold some back for garnish).
7. Stir everything together for a few more minutes. If your pad thai is sticky, add a splash of water and continue stirring.
8. Serve warm and garnish with green onions, bean sprouts, cilantro, a lime slice, and chopped peanuts.

Notes:

• This recipe doubles well.
  • I think pad thai tastes best right out of the pan, but leftovers keep well in the fridge for a few days. Add water if you’re going to reheat. You can also freeze it to keep it longer
• I’m working on a homemade sauce recipe, but for now, I prefer the Watcharee’s brand