Pad Thai with Chicken and Shrimp

Pad Thai with Chicken and Shrimp
Photo by Scott Phillips


  • 1 Tbs. rice vinegar
  • 2 cups fresh bean sprouts
  • 2 cups thinly sliced leftover roast chicken (or store-bought rotisserie chicken)
  • 1-½ Tbs. Thai fish sauce
  • ¼ cup chopped dry-roasted peanuts
  • 3 Tbs. canola oil or peanut oil
  • ½ lb. large shrimp, peeled, deveined, rinsed, and patted dry
  • + 8 more ingredients
    • 1 Tbs. peeled and minced fresh ginger
    • 6 oz.dried Thai rice noodles
    • 1 Tbs. sugar
    • 2 large eggs, beaten
    • Kosher salt
    • 3 Thai bird chiles or 1 jalapeño, seeded and finely diced
    • 1 lime, cut into wedges, for serving
    • 3 scallions (white and green parts), trimmed and thinly sliced

Fill a medium saucepan with lukewarm water. Add the rice noodles, and soak until just tender, about 15 minutes. Rinse well in a colander under cold running water, then drain well. Transfer to a baking sheet lined with paper towels. Heat 1-1/2 Tbs. of the oil in a large nonstick skillet over medi...

View full recipe at Fine Cooking


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