2 T canola oil
1 chicken breast, boneless, skinless, split lengthwise and slice 1/4 inch
8 shrimp, 31-40 count, peeled, deveined and tail removed
2 eggs, beaten
2 t. garlic, minced
1/2 head bok choy, trimmed and cut into 3/4 inch pieces
1/2 cup mushrooms, sliced
1/2 cups Pad Thai sauce, commercially prepared or see recipe below
1/2 pkg. rice noodles, break in half and soak in water for 1 hour
1 cup bean sprouts
1/2 cup green onions, sliced 1/4 inch thick
1/2 cup peanuts, unsalted, toasted and coarsely chopped
1/4 cup carrots, peeled and cut into matchstick size
lime wedges for garnish
Heat wok and add oil. Add chicken and shrimp, stir fry until half cooked. Add the eggs and scramble to season the wok surface. Add the bok choy, mushrooms, garlic and half the carrots. Stir fry until vegetables are al dente in texture.
Meanwhile, blanch the rice noodles in boiling water for 10 seconds and then drain.
Add the pad Thai sauce unto the wok and toss in noodles. Toss in half the peanuts, bean sprouts and green onions, and mix thoroughly.
Transfer into serving bowls and garnish with the remaining sprouts, carrots, peanuts, green onions. Serve with lime wedges.
Pad Thai sauce recipe
1/2 cup white vinegar
1/2 cup granulated sugar
2 T fish sauce
1 t kosher salt
1/4 piece tamarind pasta steeped in 2 cups boilwater and strained
1 T Spanish paprika
1/2 T Sambil Oelek (red chile paste)
Combine and blend all ingredients well and reserve