Cook time: 20 minutes
Total time: 40 minutes
250 gram asian egg noodles (santa maria)
400 gram skinless chicken breast fillets, cut into cubes
300 gram shrimps, peeled
2 onion, trimmed and thinly sliced
4 garlic, minced
1/2 ginger, minced
2 red chili, diced
1 green chili, diced
3 scallions, trimmed and thinly sliced
Pad thai sauce:
2 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon soya sauce
1 fresh lime juice
1 tablespoon sugar
Seasoning (salt, black pepper, cayenne pepper)
Handful of chopped cashew or peanuts
Handful of cilantro/coriander
4 lime wedges
1 chopped red chili
Place the noodles in a medium bowl and cover with hot water. Soak the egg noodles until softened for about 10-12 minutes. Drain and set aside.
In a small bowl, stir together the fish sauce, tamarind sauce, soya sauce, cayenne pepper, salt, pepper and lime juice. Set aside.
In a wok or skillet, add onion and garlic with oil over a medium cook until it beings to brown. Add chili and ginger. Add chicken and cook for about 2-3 minutes. Add the shrimps cook until is cooked through. Move everything in the wok out to the sides and pour the eggs in the centre and cook until firm, then mix everything well. Add softened noodles and pour in the sauce. Cook constantly until the noodles are tender. Add the chopped scallions. Taste for seasoning. Adjust seasonings to taste.
Remove from the heat and garnish with cilantro, chopped nuts (cashew or peanuts), chopped red chili and lime wedges.
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