Chicken Pad Thai with Shrimp
Easy shrimp pad Thai
Servings: 6 servings
Calories: 299kcal
Ingredients
- 8 ounces rice noodles (wide)
- 1/3 cup ketchup
- 1 Tablespoon sugar (or coconut sugar)
- 3 Tablespoon Thai fish sauce
- 1/2 tsp. crushed red pepper
- 2 Tablespoons coconut oil divided
- 12 ounces medium shrimp peeled and deveined
- 8 ounces chicken diced
- 2 large eggs lightly beaten
- 1 cup fresh beans sprouts (extra for garnish)
- 3/4 cup sliced green onions extra for garnish
- 2 cloves garlic minced
- 2 Tablespoon dry roasted peanuts chopped
- 1/2 cup cilantro chopped
- 1 lime quartered
Instructions
- Place noodles in a large bowl. Add hot water to cover; let stand 15 minutes or until tender. Drain.
- Combine ketchup, sugar, fish sauce and pepper in a small bowl.
- Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat. Add shrimp, saute 2 minutes or until shrimp are done. Remove shrimp and set aside.
- Do the same with the chicken pieces until they are done, set aside.
- Heat 4 teaspoons oil in pan over medium-high heat. Add eggs, cook 30 seconds or until soft-scrambled, stirring constantly.
- Add sprouts, green onions and garlic, cook 1 minute.
- Add noodles and ketchup mixture, chicken and shrimp, and cook 3 or 4 minutes or until heated and noodles are tender.
- Serve with chopped peanuts, chopped cilantro and lime wedges.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 957mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg