Shrimp & Chicken Pad Thai

1. Soak rice noodles according to instructions (it’s usually an a hour soak so plan accordingly or just use fresh noodles)
2. Thinly slice your chicken breast and marinate with the spices, fish sauce, cornstarch, and baking soda. Then set aside. The same with the shrimp. I took the shrimps and veins off the shrimp and left two with heads for decoration but you do not need to be extra like me.
3. Soak your fresh tamarind in hot water and set aside
4. Dice your shallots, garlic, and palm sugar (keep them separated). Cut your green onions into 2 inch pieces and set aside.
5. Once the tamarind has softened, get a fine mesh strainer and a bowl and mush the tamarind with a spoon to get a paste. You should take 2 to 3 tablespoons. You can also just use tamarind extract and skip this step. But each tamarind is different so when you make your sauce adjust the fish sauce and palm sugar to get the taste you want.
6. In a hot wok or frying pan on medium to high heat add enough oil to coat the bottom and fry your chicken. Making sure you make each piece have as much contact with the pan as possible. Flip when browned. At this stage you just want color on each side. As soon as you get color, remove it from the pan. It will finish cooking when you add it back later.
7. In the same pan, add oil if needed then add your shrimp. (You want the pan to have the flavor of the chicken you previously cooked but none of the small bits that can burn and make your shrimp taste bad). The same rule applies to your shrimp. You just want color. So removed when both besides of the shrimp are nicely browned (try not to overcrowd your pan with any of the proteins you cook. Cook in batches if you have to).
8. In the same pan add more oil if need. Throw in your shallots and cook until lightly browned. Then add you garlic and cook until fragrant. Once fragrant, add your palm sugar. Cook until caramelized when done add your tamarind paste and combine. Once combined add your fish sauce and stir. This is where you taste and adjust things because every tamarind and fish is slightly different, so adjust to your preference.
9. *you could actually stop here and save this sauce for another time or make in bulk and store it in the fridge for a couple of weeks.
10. Once the sauce is to your liking (if your crushed peanuts are not toasted you can add it in this step. If they are add the with the bean sprouts) add your soaked or fresh noodles.
11. Add you shrimp and chicken along with the juices it has released. That is flavor! Fry for a couple of minutes and add water if it is not softened enough at this time. (Add 1 tbsp at a time until the right texture)
12. Turn off the heat and add your toasted crushed peanuts, green onions, and bean sprouts. Plate up with your choice or garnishes and enjoy your homemade better than takeout pad Thai!

Love,

Sey