PAD THAI WITH SHRIMP AND CHICKEN WOW ENJOY DAN:

SHRIMP PAD THAI WITH CHICKEN AND PAD THAI SAUCE by CHEF DAN:

Serves  6

INGREDIENTS:

12 Oz Thai rice noodles

12 shrimp, 21-25 count, peeled and divined

1 pounds chicken tenders, chopped into bit size pieces

1 tablespoon soy sauce

4 scallions, stems only (white removed) cut on the bias into 1-inch pieces

6 garlic cloves, minced

1 thumb-size fresh galangal, grated

2 tablespoons garlic Chile sauce

2 eggs

4 oz fresh firm tofu, cut into 1/2-cubes

3 cups bean sprouts, washed

2 tablespoons grape-seed oil

Lime wedges fresh cilantro, and roasted peanuts for serving

PAD THAI SAUCE (sauce that taste sour-sweet first then followed by salty and spicy) 2 tablespoon red curry paste

4 tablespoon tamarind paste

1/4-cup chicken stock

2 teaspoon white pepper

2 tablespoons palm sugar, grated

2 tablespoon fish sauce

DIRECTIONS:

1.   In boiling water add the rice noodles and let rest for 10 minutes, drain, set aside

2.   Toss chicken in 1 tablespoon soy sauce, set aside.

3.   In a bowl combine Pad Thai sauce, set aside

4.   In a wok over medium-high heat, add 2 tablespoon oil swirl around then add white part of the onion, garlic, tofu, galangal, and chili sauce.

5.   Stir-fry 1 minute.

6.   Add chicken and stir-fry 2 minutes, then add shrimp and cook 2-3 minutes longer.

7.   Push ingredients aside, making room in the middle to add your eggs.

8.    Crack the eggs in the middle and stir fry for 1 minute.

9.   Add noodles and drizzle with 1/3 Pad Thai sauce

10.                Stir fry everything together keeping heat at medium & high.

11.                Adding more sauce every 30 seconds, cook for 10-12 minutes

12.                Turn off heat and fold in bean sprouts.

13.                Sprinkle with green onion, nuts, cilantro and garnish with lime wedges.

     ENJOY DAN:            BON-APPETITE!!