Pad Thai with Chicken and Shrimp

Ingredients

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

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