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Roast chicken and shrimp pad Thai https://www.metro.ca/userfiles/image/recipes/pad-thai-poulet-crevette-12277.jpg PT30M PT20M PT50M
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
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2 chicken legs chicken legs from a whole BBQ chicken (shredded) 1 pack Pacific white shrimp raw — peeled 1 small pack wide rice noodles 50 mL vegetable oil 1 medium-sized Spanish onion finely chopped 1 red pepper cut into strips 40 mL soya sauce 40 mL Blue Dragon, Fish Sauce 10 mL Sriracha sauce 30 mL brown sugar juice from 1 lime 40 g salted peanuts,chopped 5 mL sesame oil 2 sprigs green onion finely chopped 8 sprigs coriander coarsely shredded 2 egg beaten 1 generous handful of bean sprout
Roast chicken and shrimp pad Thai

Roast chicken and shrimp pad Thai

Rate this recipe
4 Votes
4
main course
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    chicken legs chicken legs from a whole BBQ chicken (shredded)
  • 1
    pack Pacific white shrimp raw — peeled
  • 1
    small pack wide rice noodles
  • 50 mL
    vegetable oil
  • 1
    medium-sized Spanish onion finely chopped
  • 1
    red pepper cut into strips
  • 40 mL
    soya sauce
  • 40 mL
    Blue Dragon, Fish Sauce
  • 10 mL
    Sriracha sauce
  • 30 mL
    brown sugar

  • juice from 1 lime
  • 40 g
    salted peanuts,chopped
  • 5 mL
    sesame oil
  • 2
    sprigs green onion finely chopped
  • 8
    sprigs coriander coarsely shredded
  • 2
    egg beaten
  • 1
    generous handful of bean sprout
Imprimer ma sélection

Preparation

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

Legal Notice

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.

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