Chicken and Shrimp Pad Thai

1. 1

   Put the noodles in a large bowl and cover them with hot water. Let them sit until flexible but still firm, about 10 minutes. Drain.

2. 2

   Heat a wok or large skillet over medium-high heat until it begins to smoke. Add the oil and heat until it shimmers. Add the peanuts and cook, stirring, until roasted, 1 to 2 minutes. Remove them from the wok.

3. 3

   Stir the chile peppers, shallot, and garlic into the oil and cook, stirring, until the garlic just starts to brown, about 30 seconds. Add the chicken and tofu and cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add the noodles, stirring quickly to combine and keep them from sticking. Add the sugar, tamarind paste, fish sauce, and white pepper, and cook, stirring constantly, until the sauce thickens, about 2 minutes.

4. 4

   Push the noodle mixture to one side of the wok and crack the egg into the empty space. Stir until scrambled, 1 to 2 minutes, then fold it into the noodles. Stir in the shrimp and cook until opaque, 2 to 3 minutes. Add the roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until the flavors come together, 1 to 2 minutes more.

• Calories 628.51 kcal High
• Protein 41.39 g Good Source
• Carbs 77.13 g Moderate
• Total Fat 17.04 g High
• Saturated Fat 3.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 190.91 mg High
• Sodium 1189.39 mg High
• Fiber 3.05 g Moderate
• Sugar 9.41 g Moderate
• Added Sugar 0.08 g Low Source
• Calcium 455.64 mg Good Source
• Iron 4.17 mg Good Source
• Potassium 1163.26 mg Good Source
• Vitamin A 161.03 mcg_rae Moderate
• Vitamin C 64.01 mg Good Source
• Vitamin D 0.66 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Shellfish 🦐
• Fish 🐟
• Eggs 🥚
• Soy 🌱
• Garlic 🧄
• Onions 🧅