Recipe
Chicken & Shrimp Curry Pad Thai
Prep Time: 20 min
Cook Time: 20 min
Serves: 8
Pad Thai is a flavourful dish with a wonderful balance of salty, sweet, spicy, and sour flavours. Don’t be intimidated by the ingredient list – the stir-fry cooking process will go by in no time. This balanced meal will quickly become one of your favourites.
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken thighs
1 tsp (5 mL)
sesame oil
2 tsp (10 mL)
canola oil
2
cloves garlic, minced
1 cup (250 mL)
onion, chopped
1/2 lb (0.3 kg)
rice stick noodles, ¼ ” wide
2
carrots, peeled and cut into match stick pieces
1
red pepper, thinly sliced
1
yellow pepper, thinly sliced
1 lb (0.5 kg)
frozen tiger shrimp, thawed and rinsed
3 tbsp (45 mL)
soy sauce
1 tsp (5 mL)
rice vinegar
1 tsp (5 mL)
hot red chili pepper flakes
1 tsp (5 mL)
turmeric
2 tbsp (30 mL)
curry powder
2
eggs, beaten
2 cups (500 mL)
bean sprouts
2 cups (500 mL)
cabbage, finely shredded
1/2 cup (125 mL)
green onions, thinly sliced
1/4 cup (60 mL)
cilantro, fresh, minced
Instructions
1
Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and canola oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.
2
Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.
3
Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.
4
Stir in the soy sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.
5
To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts.