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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
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.