CHICKEN AND SHRIMP PAD THAI
PG tested For stir-fry
2 boneless, skinless chicken breasts
Sea salt and white pepper, for seasoning
2 tablespoons vegetable or peanut oil, divided 10 ounces rice noodles 6 ounces peeled and cooked shrimp, cut into bite-sized pieces
1 red onion, finely sliced 2 scallions, finely sliced ¾ cup mung bean sprouts
1-inch piece of ginger, peeled and grated
1 garlic clove, crushed 1 red chili, deseeded and finely sliced
Red pepper flakes, divided
1 tablespoon tamarind paste, plus more if needed 2 tablespoons fish sauce ⅓ cup honey 2 tablespoons rice vinegar
2 eggs, lightly beaten
For garnish
Roughly chopped cilantro leaves
Finely sliced fresh mint Roughly chopped unsalted peanuts
Crispy fried onions Lime wedges Season chicken and heat 1 tablespoon oil in a large skillet or wok over mediumhigh heat. Add chicken and cook until browned all over.
Cook noodles according to packet instructions, then drain and set aside.
Place chicken, shrimp, vegetables, ginger, garlic, chili, a pinch of red pepper flakes and noodles in a large bowl and mix well.
Make sauce: Add 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring to a simmer. Taste and add more tamarind paste, if desired; it should be piquant, but not too sour. Stir in a pinch or two of red pepper flakes and set aside.
Heat remaining oil in large wok or skillet over high heat. Add the noodle mixture and stir-fry, ensuring the ingredients move around the pan and start to cook.
Tip in the eggs and continue to stir-fry until the vegetables start to caramelize and the eggs cook, about 3 to 4 minutes.
Add tamarind sauce to pan and toss ingredients, making sure the sauce does not stick to the pan. Stir-fry for a further 2 minutes and then remove from heat
Divide between 4 plates and scatter with fresh herbs. Garnish with the peanuts, fried onions and a wedge of lime. Serve immediately.
Serves 4.