Sizzlin’ Shrimp & Chicken Pad Thai

Ingredients

• 8 oz flat rice noodles
• 2 TBS vegetable oil (or peanut oil)
• 1 lb boneless, skinless chicken breast, thinly sliced
• 8 oz large shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 4 cloves garlic, minced
• 1 large shallot, thinly sliced
• 2 cups fresh bean sprouts, divided
• 4 green onions, chopped, divided
• 1/2 cup chicken broth (or water)
• 1/4 cup fish sauce
• 1/4 cup brown sugar, packed
• 2 TBS tamarind paste (or 3 TBS rice vinegar if unavailable)
• 1 TBS soy sauce (use tamari for a gluten-free option)
• 3 TBS Salted Perfection Key West Select Blend
• 1 tsp Sriracha (optional, for heat)
• 1/2 cup roasted peanuts, chopped, for garnish
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Listen up, paisans! First things first: get those rice noodles soaking in hot water for about 15-20 minutes, or until they're pliable but still firm. Drain 'em and set aside.
2. While the noodles are doing their thing, let's make the sauce. In a small bowl, whisk together the fish sauce, brown sugar, tamarind paste (or rice vinegar), soy sauce, Salted Perfection Key West Select Blend, and Sriracha (if you're feeling spicy). This ain't rocket science, it's just good eatin'!
3. Heat 1 tablespoon of oil in a large wok or a 12-inch non-stick skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the pan and set aside.
4. Add the shrimp to the same pan, adding a touch more oil if needed. Cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside with the chicken.
5. Push any remaining ingredients to one side of the pan. Pour the beaten eggs into the empty space and scramble until just set. Break them up into smaller pieces.
6. Add the minced garlic and sliced shallots to the pan and stir-fry for 30 seconds until fragrant. Don't let 'em burn!
7. Add the soaked noodles, cooked chicken, and shrimp back into the pan. Pour in the sauce and the chicken broth. Toss everything together, making sure the noodles are coated and absorbing that incredible flavor. Stir-fry for 2-3 minutes until the noodles are tender and the sauce has thickened.
8. Stir in 11/2 cups of the bean sprouts and half of the chopped green onions. Cook for another minute, just until the sprouts are slightly softened but still have a nice crunch. Boom! Flavor explosion!
9. Serve immediately, garnished with the remaining bean sprouts, green onions, chopped roasted peanuts, fresh cilantro, and lime wedges. Give it a squeeze of fresh lime, trust me on this one.
10. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!