- ½ lb Pad Thai (rice) noodles
- ½ cup water
- ¼ cup fish sauce
- 3 tbsp sugar or agave
- Zest of one lime
- juice of one lime
- 1 tsp paprika
- 6 shakes Tabasco
- 2-4 tbsp vegetable oil
- 1 egg, beaten (optional)
- 1 boneless, skinless chicken breast, thinly sliced
- ½ lb shrimp, peeled and deveined
- 3 garlic cloves, peeled and minced
- ¼ cup peanuts, chopped
- 3 scallions sliced (or ¼ cup cilantro)
- ½ lb bean sprouts
- Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions. You can even leave them for a few hours. They won’t disintegrate.
- Combine water, fish sauce, sugar, lime zest and juice, paprika, and Tabasco in a bowl. Set aside.
- When noodles are done soaking, drain and set aside
- In a wok or large skillet, over a high heat, add approximately ½ tablespoon of oil, and cook the egg. Remove from pan. Repeat this process with the chicken and shrimp. Remove each item from pan after they’re cooked
- Add ½ tablespoon of oil to the pan, then the garlic and 1 tablespoon of the peanuts. Sauté for 30 seconds, or until the garlic becomes fragrant.
- Add the noodles and fish sauce mixture to the pan. Cook over a medium-high heat for 2-3 minutes, or until the noodles are cooked through.
- Add the egg, chicken, and shrimp briefly back into the pan to reheat.
- Remove from the heat, and add the spouts and scallions (or cilantro) and combine. Remove from pan, and place on serving platter.
- Spread the remaining peanuts over the top, and serve
Makes approximately 6 servings