Pad Thai con pollo y langostinos

Ingredientes

• 8 oz rice noodles (thin or medium; soak in warm water 20–30 min until pliable)
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon water
• 4 tablespoons neutral oil (divided, extra if needed)
• 1/2 pack extra firm tofu (cut into 1/2” cubes or matchsticks, gently pressed to remove water)
• 2 medium boneless skinless chicken thighs (sliced into thin strips)
• 1/2 pound large or jumbo shrimp (peeled, deveined, tails on or off)
• 3 cloves garlic (minced)
• 1 medium shallot (thinly sliced)
• 2 medium eggs (lightly beaten)
• 1 cup bean sprouts
• 3 scallions (green parts sliced to 1 1/2” long)
• 1/4 cup roasted salted peanuts (roughly chopped)
• Crushed or chopped salted roasted peanuts
• Lime wedges
• Scallions (sliced)
• Bean sprouts
• dried Thai red chile flakes (OPTIONAL)

Preparación

1. 1

   Prepare noodles: In a large bowl, soak the rice noodles in warm water for 20–30 minutes until just pliable. Drain and set aside.

2. 2

   Make sauce: While the noodles soak, whisk together the fish sauce, brown sugar, tamarind paste, soy sauce, and water in a small bowl until the sugar is mostly dissolved. Set aside.

3. 3

   Sear tofu: In a cast iron skillet or wok, heat 2 tablespoons of oil over high heat and add the tofu. Cook on all sides until just golden brown, then remove and set aside.

4. 4

   Sear chicken: Turn the heat to high and add 1 more tablespoon of oil to the pan. Once hot, add the chicken in an even layer and sear, turning once, until lightly browned on the outside, about 3 minutes total. The chicken does not need to be fully cooked at this stage. Remove and set aside with the tofu.

5. 5

   Sear shrimp: Keep the heat on high and add 1 more tablespoon of oil if needed. Sear the shrimp for about 1-2 minutes per side until lightly browned but still undercooked. Remove and set aside with the tofu and chicken.

6. 6

   Sauté garlic and shallots: Reduce the heat to medium, add more oil if needed, and saute the garlic and shallots for 1-2 minutes, until fragrant and just translucent.

7. 7

   Combine veggies and proteins: Return the tofu, chicken, and shrimp to the skillet and stir to combine with the garlic and shallots.

8. 8

   Scramble eggs: Push everything to the sides of the pan to create a well in the center. Pour the beaten eggs into the well and let them cook undisturbed until about 80% set, then gently stir the eggs into the rest of the mixture.

9. 9

   Add the drained noodles and pour the prepared sauce evenly over the top. Using tongs, gently toss and stir to coat the noodles, allowing them to soften fully and completely absorb the sauce, about 3-5 minutes.

10. 10

    Add the bean sprouts, scallions, and peanuts and toss briefly, just until the sprouts are slightly wilted. If the noodles look dry, add 1–2 tablespoons of water as needed to loosen the sauce.

11. 11

    Adjust flavor: Remove from heat and taste, adjusting with additional fish sauce or a squeeze of lime if desired.

12. 12

    To serve: Divide the Pad Thai among plates or serve directly from the skillet. Top generously with chopped peanuts, scallions, lime wedges, and chile flakes if using. Enjoy!