NO NOT ANOUTHER PAD THAI RECIPE YEP HERE IT IS ENJOY DAN:

                           PAD THAI with SHRIMP and CHICKEN by CHEF DAN:

Serves 8-10

INGREDIENTS:

10-ounces shrimp, thawed, peeled (save shells) and deveined

1 pound chicken breasts, boneless, skinless, thinly sliced (bite size)

1 package rice stick noodles, soaked in hot water for 30 minutes, drain and set aside

1/3-cup tamarind concentrate

2-cups shrimp broth

1/4-cup fish sauce

3 tablespoons lime juice

2 tablespoons brown sugar

2 Thai red chilies or jalapenos seeded and thinly sliced or 1 teaspoon garlic chili sauce

4 tablespoons grape-seed oil

2 eggs lightly beaten

4 shallots, thinly sliced

4 garlic cloves, minced

1 red bell pepper, thinly sliced

1-inch fresh ginger, minced

6 ounces medium-firm tofu, cubed

3 cups bean sprouts

3 green onions, sliced on the bias

1/4-cup chopped, unsalted, roasted peanuts

1/2-cup fresh basil

Lime wedges

DIRECTIONS:

1.    Peel shrimp and in a pot over medium-high, and heat boil shrimp shells for 20 minutes.

2.    Drain and save 2 cups shrimp broth.

3.    In a bowl whisk together tamarind, shrimp broth, fish sauce, lime juice, sugar, and peppers, set aside.

4.    In a wok heat 1 tablespoons oil over medium-high heat.

5.    Cook eggs, stirring occasionally, until scrambles and set, about 30 seconds.

6.    Transfer to separate bowl.

7.    Wipe out wok.

8.    Add 1 tablespoon oil and over high-heat; stir fry shrimp until pink, about 1 minute.

9.    Transfer to a plate.

10.                       Heat 1 tablespoon oil in the wok over high-heat, stir fry chicken until nice and browned, about 1-2 minutes.

11.                       Add chicken to shrimp plate.

12.                       Heat 1 tablespoon oil over high-heat; cook shallots, garlic, red pepper, and ginger cook about 2 minutes.

13.                       Stir in tamarind mixture and drained noodles.

14.                       Cook, tossing occasionally until noodles have completely absorbed the liquid and are sizzling 4-6 minutes.

15.                       Add shrimp, and chicken, toss a few times and divide between plates or bowls.

16.                       Garnish each serving with some scrambles egg, sprouts, basil, peanuts, scallions, and chilies.

17.                       Serve hot with lime wedges on the side for squeezing over the pad Thai.

       ENJOY DAN:                                                              (ROCK-ON)