This is a great weeknight favorite! We all love this meal and it’s really quick and easy. You can make with just chicken, just shrimp, or neither. It would be great vegetarian! It’s also gluten free 🙂
The variety of textures also makes this dish really fun. Feel free to add in some of your favorite Asian flavors — I use what I like and switch this dish up all of the time!!
Chicken & Shrimp Pad Thai
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 lb. raw shrimp, peeled and deveined
- 2 tsp. sesame oil
- 2 tbsp. grapeseed oil
- 2 tsp. ginger, divided
- 2 tsp. Thai spice blend, divided (optional)
- salt and pepper to taste
- pinch of red pepper flakes
- 1 c. carrots, shredded
- 1 c. sugar snap peas
- 4 cloves garlic, minced
- 4 scallions, chopped
- 1 can bean sprouts, rinsed and drained
- 1 small can water chestnuts, rinsed and drained
- 8 oz. Pad Thai sauce
- 4 oz. sweet chili sauce
- 2 eggs, scrambled
- 1/2 c. lightly salted peanuts, roughly chopped
- 1/3 basil or Thai basil, chopped
- 14 oz. rice noodles, cooked to package instructions
~ In a large saute pan, warm 1 tsp. of sesame oil and 1 tbsp. grapeseed oil. Add the chicken to the pan and cook for 6-8 minutes or until the chicken starts to lose all pink color. Toss with 1 tsp. of ginger and 1 tsp. of optional Thai spice blend. [I bought Thai spice blend at World Market, which is a place that I am truly obsessed with. They just opened one in Massachusetts and I can’t get enough of it!!] Add salt and pepper to taste and the red pepper flakes. Add the shrimp to the pan and cook for another two minutes. Be careful not to overcook the shrimp — it cooks fast!
~ Remove the meat from the pan, scraping out all of the juices, too. Pour the remaining 1 tsp. of sesame oil and 1 tsp. grapeseed oil into the warm saute pan. Saute the carrots and snow peas with garlic, ginger, Thai spice blend, scallions, salt, and pepper. This should take about 6-7 minutes.
~ Bring a pot of water to a boil and add in the rice noodles. They cook quickly so keep an eye on them!
~ Once the veggies have softened a bit, add in the drained and rinsed bean sprouts & water chestnuts. Saute for a few more minutes. You can find all of these Asian products in the international aisle of your grocery store. 🙂
~ Mix together the jar of Pad Thai sauce and the sweet chili sauce (Trader Joe’s and Wegmans both make stellar versions of this sauce). Set aside.
~ Toss the scrambled eggs in with the veggie mixture. Stir in the Pad Thai sauce mixture at this point. Stir the meats back in, making sure to scrape all of the juices from the bowl. Saute on low while you prepare the rest of the meal.
~ Find the biggest bowl you have, seriously. You want room to toss this gorgeous meal around. Place the rice noodles in the bottom of the bowl. Top with chopped peanuts and basil. I can’t find Thai basil but maybe one day I will!!
~ Scoop the meat and veggie mixture into the bowl and toss all together. Listen to the sounds of deliciousness beginning. So perfect. <3
~ Top with additional basil if you’d like and enjoy!!!! 🙂