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Preparation Time : 10
Cook Time : 15
Total Time : 25
For the sauce
1/3 cup of chicken or vegetable stock
1 table spoon of soy sauce
1 tablespoon fish sauce (if you don't have this, just use 2 tablespoons of soy and omit the fish sauce)
3 tablespoons brown sugar
3 tablespoons natural style peanut butter
1 tablespoon freshly squeezed lime juice
1 tablespoon rice wine vinegar (if you don't have this use white vinegar)
1 teaspoon to 1 tablespoon Sriracha or thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)
1 teaspoon minced or grated fresh ginger (you can omit or use 1/2 teaspoon of ground ginger if you don't have this)
1 teaspoon minced garlic
FOR THE PAD THAI
4 ounces of rice noodles, cooked to package directions and rinsed
1 teaspoon olive oil
1 large egg, beaten
1 chicken breast, cubed
1/2 cup bean sprouts
Whisk together sauce ingredients and set aside.
Cook noodles according to package direction. Rinse and set aside in a colander.
Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you've created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.
Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
Top with desired toppings and adjust spice level with Sriracha.
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