SHRIMP AND CHICKEN PAD-THAI ENJOY DAN:

                SHRIMP AND CHICKEN PAD THAI by CHEF DAN:

Serves 4

INGREDIENTS:

12 ounces Thai rice noodles

1 pound shrimp deveined and tail on

2 boneless, skinless chicken breasts cut into bite size pieces

2 tablespoons soy sauce

2 tablespoon hiosin sauce

4 scallions, cut on the bias, separate white from green

4 garlic cloves, minced

1 thumb-size fresh ginger, grated

2 jalapeño peppers, seeded and cut into strips

1 egg

3 cups bean sprouts

1 (12 Oz) package firm tofu

Handful fresh cilantro

1/3-cup dry roasted peanuts, chopped

2 tablespoon grape-seed oil

Lime wedges for serving

PAD THAI SAUCE:

2 Tablespoon tamarind sauce

1/4-cup chicken stock

3 tablespoon fish sauce

1 teaspoon chili garlic sauce

3 tablespoons brown sugar

1/8-teaspoon white pepper

DIRECTIONS:

1.   Add rice noodles in boiling water and let soak for 15 minutes,

2.   Drain and set aside.

3.   Toss chicken in soy sauce and hoisin sauce, set aside

4.   In a bowl combine all pad Thai sauce.

5.   Taste sauce should be sour-sweet first, followed by salty and spicy.

6.   Ina wok over medium-high heat, add oil and when sizzling.

7.   Add white part of scallions, garlic, ginger, jalapenos, tofu, and stir-fry 4 minutes.

8.   Add chicken and stir-fry 2 minutes, add shrimp and stir-fry 2-3 minutes.

9.   Push ingredients aside, making a hole in the center and crack an egg into it, stir-fry quickly to scramble about 30 seconds.

10.                Add drained noodles and drizzle 1/3- pad Thai sauce over.

11.                Add more sauce every 30 seconds, stirring and stir-frying.

12.                Stir-fry for 5-7 more minutes.

13.                Take off heat and fold in bean sprouts, nuts and cilantro.

14.                Garnish with lime wedges to be squeezed before eating.

ENJOY DAN:                             HALLELUJAH!!