© Mark Roper
Pad thai with chicken and shrimp
One dish, two ways for kids and adults
Not all kids are into shrimp and cilantro. Feel free to assemble as you'd like.
7 oz. (200 g) packet dry rice noodles
2 tbsp. (30 ml) brown sugar
2½ tbsp. (37.5 ml) fish sauce
1½ tbsp. (22.5 ml) ketchup
3 tsp. (15 ml) worcestershire sauce
2 tbsp. (30 ml) peanut oil
5 garlic cloves, crushed
1 lb. (450 g) boneless, skinless chicken breasts, cut into 3/4-inch (2-cm) cubes
2 c. (500 ml) bean sprouts
4 scallions, sliced
3 tbsp. (45 ml) chopped roasted peanuts
2 limes, cut into wedges
1 tsp. (5 ml) sambal oelek
9 oz. (250 g) shrimp, shelled and deveined
½ c. (125 ml) chopped cilantro leaves, loosely packed
Prepare the noodles according to the packet instructions. Drain and set aside.
Combine the sugar, fish sauce, ketchup and worcestershire sauce, then divide into two small bowls.
Dish one Heat 1 tablespoon (15 ml) of peanut oil in a large frying pan or wok over a medium-high heat. Stir-fry half the garlic with half the chicken for 3 minutes. Add one bowl of the sauce mixture and cook for 2 minutes more. Lightly beat 1 egg then add it to the pan and stir constantly for 1 minute. Add half the noodles and toss until coated.
Stir in half the bean sprouts and scallions, and toss for 1 minute, or until heated through. Scatter over half the chopped peanuts and serve with wedges of lime for the kids to squeeze over the noodles.
Dish two Stir the sambal oelek through the remaining sauce mixture. Heat the remaining peanut oil in a frying pan or wok over a medium-high heat. Stir-fry the remaining garlic and chicken for 3 minutes. Add the shrimp and stir-fry for 2 minutes or until the shrimp turn pink. Pour in the sauce and cook for a further 2 minutes. Lightly beat the remaining egg then add it to the pan and cook for 1 minute, stirring constantly. Add the remaining noodles and toss to coat. Stir through the remaining bean sprouts, scallions and half the cilantro.
Divide between the adults' plates. Scatter over the remaining chopped peanuts and cilantro, and garnish with wedges of lime. Serves 4.
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