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Pad Thai with Chicken and Shrimp

Tony Rosenfeld
  • minutes
  • Serves

INGREDIENTS

2 cups

Chicken, roast

1/2 lb

Shrimp, large

2 cups

Fresh bean sprouts

1 tbsp

Ginger, fresh

1

Lime

1/4 cup

Peanuts, dry roasted

3

Thai bird chiles or 1 jalapeno

2

Eggs, large

1 1/2 tbsp

Thai fish sauce

6 oz

Thai rice noodles, dried

1

Kosher salt

1 tbsp

Sugar

3 tbsp

Canola oil or peanut oil

1 tbsp

Rice vinegar

3

Scallions (white and green parts), trimmed and thinly sliced