Chicken and Shrimp Curry Pad Thai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb boneless, skinless chicken thighs
1 tsp sesame oil
2 tsp canola oil
2 cloves garlic, minced
1 cup onion(s), chopped
1/2 lb rice stick noodles ¼ ”
2 carrot(s), peeled and cut into match stick pieces
1 red pepper(s), thinly sliced
1 yellow pepper(s), thinly sliced
1 lb frozen tiger shrimp, thawed and rinsed
3 Tbsp soy sauce
1 tsp rice vinegar
1 tsp hot red chili pepper flakes
1 tsp turmeric
2 Tbsp curry powder
2 egg(s), beaten
2 cups bean sprouts or 2 cups cabbage, finely shredded
1/2 cup green onion(s), thinly sliced
1/4 cup cilantro, fresh, minced
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Directions: |
Directions: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.
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.
Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.
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.
To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts. |
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This recipe for Chicken and Shrimp Curry Pad Thai is from