Pad Thai with Chicken and Shrimp
by Tony Rosenfeld
Though pad thai is Thailand's iconic national dish, it’s surprisingly easy to make. Even better, the ingredients for this noodle stir-fry are fairly accessible. The only two specialty items are dried rice noodles and fish sauce, both of which are increasingly available at many supermarkets. This version is made even quicker by using leftover roast chicken.
For more noodle facts and six additional recipes, read my Guide to Asian Noodles.
Serves two to three.
6 oz.dried Thai rice noodles
3 Tbs. canola oil or peanut oil
1/2 lb. large shrimp, peeled, deveined, rinsed, and patted dry
Kosher salt
3 scallions (white and green parts), trimmed and thinly sliced
3 Thai bird chiles or 1 jalapeño, seeded and finely diced
1 Tbs. peeled and minced fresh ginger
2 large eggs, beaten
2 cups thinly sliced leftover roast chicken (or store-bought rotisserie chicken)
2 cups fresh bean sprouts
1-1/2 Tbs. Thai fish sauce
1 Tbs. rice vinegar
1 Tbs. sugar
1/4 cup chopped dry-roasted peanuts
1 lime, cut into wedges, for serving
Fill a medium saucepan with lukewarm water. Add the rice noodles, and soak until just tender, about 15 minutes. Rinse well in a colander under cold running water, then drain well. Transfer to a baking sheet lined with paper towels.
Heat 1-1/2 Tbs. of the oil in a large nonstick skillet over medium-high heat until shimmering hot, about 1-1/2 minutes. Sprinkle the shrimp with 3/4 tsp. salt and cook, stirring often, until opaque and firm to the touch, about 3 minutes. Transfer to a large plate.
Add the remaining 1-1/2 Tbs. oil to the skillet and, after a couple of seconds, the scallions, chile(s), and ginger and cook, stirring, until they start to brown, about 2 minutes. Add the eggs and cook, breaking them up with a wooden spoon, until just set, about 1 minute. Add the noodles, chicken, bean sprouts, and shrimp and cook, stirring, until the mixture heats through and starts to brown, about 3 minutes.
In a small bowl, stir together the fish sauce, vinegar, and sugar. Add to the skillet and cook, tossing, for 2 minutes. Serve immediately, sprinkled with the peanuts and with the lime wedges on the side.
photo: Scott Phillips
From Book 150 Things to Make with Roast Chicken
, pp. 159
January 13, 2010
