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Roast chicken and shrimp pad Thai
2024-03-11
https://www.metro.ca/userfiles/image/recipes/pad-thai-poulet-crevette-12277.jpg
PT30M
PT20M
PT50M
Soak rice noodles in warm water as per package instructions.In a large skillet or wok, heat half of the vegetable oil over very high heat. Add finely chopped onion. Sauté for about 5 minutes.Add red pepper. Bake in the oven at 190 °C (375 °F) for about 10 minutes. Remove veggies from the skillet/wok and set them aside.In the meantime, in a mixing bowl, blend together soy, fish and sriracha sauces along with lime juice, sesame oil and brown sugar. Set pad Thai sauce aside.Place skillet/wok back on the burner over high heat, adding the remaining vegetable oil. Sauté the shrimp for about 1 minute per side. Lower heat.Add the shredded chicken to the shrimp, as well as sautéed veggies.Also add to the skillet: pad Thai sauce, then the noodles, mixing well.Once noodles are hot, pour beaten eggs on top and continue mixing. The goal is to cook the eggs as they coat the noodles (not to cook the eggs on top of the noodles).Serve in deep pasta dishes, topping with chopped peanuts, green onion and coriander, evenly spread across portions. Serve with lime wedges on the side, if desired.For a saltier pad Thai, add more soy sauce. For a spicier dish, add some sriracha sauce.Source : Martin Juneau
4
3
4
5
3
2 chicken legs chicken legs from a whole BBQ chicken (shredded)
1 pack Pacific white shrimp raw — peeled
1 small pack wide rice noodles
50 mL vegetable oil
1 medium-sized Spanish onion finely chopped
1 red pepper cut into strips
40 mL soya sauce
40 mL Blue Dragon, Fish Sauce
10 mL Sriracha sauce
30 mL brown sugar
juice from 1 lime
40 g salted peanuts,chopped
5 mL sesame oil
2 sprigs green onion finely chopped
8 sprigs coriander coarsely shredded
2 egg beaten
1 generous handful of bean sprout
Roast chicken and shrimp pad Thai
4
main course
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
2
chicken legs chicken legs from a whole BBQ chicken (shredded)
-
1
pack Pacific white shrimp raw — peeled
-
1
small pack wide rice noodles
-
50 mL
vegetable oil
-
1
medium-sized Spanish onion finely chopped
-
1
red pepper cut into strips
-
40 mL
soya sauce
-
40 mL
Blue Dragon, Fish Sauce
-
10 mL
Sriracha sauce
-
30 mL
brown sugar
-
juice from 1 lime
-
40 g
salted peanuts,chopped
-
5 mL
sesame oil
-
2
sprigs green onion finely chopped
-
8
sprigs coriander coarsely shredded
-
2
egg beaten
-
1
generous handful of bean sprout
Preparation
Soak rice noodles in warm water as per package instructions.
In a large skillet or wok, heat half of the vegetable oil over very high heat. Add finely chopped onion. Sauté for about 5 minutes.
Add red pepper. Bake in the oven at 190 °C (375 °F) for about 10 minutes. Remove veggies from the skillet/wok and set them aside.
In the meantime, in a mixing bowl, blend together soy, fish and sriracha sauces along with lime juice, sesame oil and brown sugar. Set pad Thai sauce aside.
Place skillet/wok back on the burner over high heat, adding the remaining vegetable oil. Sauté the shrimp for about 1 minute per side. Lower heat.
Add the shredded chicken to the shrimp, as well as sautéed veggies.
Also add to the skillet: pad Thai sauce, then the noodles, mixing well.
Once noodles are hot, pour beaten eggs on top and continue mixing. The goal is to cook the eggs as they coat the noodles (not to cook the eggs on top of the noodles).
Serve in deep pasta dishes, topping with chopped peanuts, green onion and coriander, evenly spread across portions. Serve with lime wedges on the side, if desired.
For a saltier pad Thai, add more soy sauce. For a spicier dish, add some sriracha sauce.
Source : Martin Juneau
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