Shrimp and Chicken Pad Thai

Calling all cooks--if you haven't cooked with rice noodles, immediately get in your car, go to the store and buy some.  You'll thank me later.  Basically no cooking involved, these little delights are super-fun and a great way for kids to get involved in cooking!

I'm also partial to thai food, so decided to try may hand at making some homemade pad-thai with shrimp and chicken to satisfy both the hubbs and I desire for different meals tonight.  Result: pass. With flying colors.

To get this dish right, I suggest you make the sauce first, then move to the meal itself.

Pad Thai Sauce

Ingredients:

1/2 cup hot water
1 1/2 tbs. tamarind
5 tbs fish sauce
1 fresh chili, minced
5 tbs brown sugar

Directions:
In small bowl of hot water, add tamarind, whisk.  Add the rest of the ingredients, whisk.  Taste--the sauce should be tangy.  If its not, you can add 1 more tbs of sugar--but remember that it'll be mixed with noodles and other ingredients, so it'll taste different.

Pad Thai

Ingredients:
1 chicken breast sliced
6 fresh shrimp, deveined, peeled and de-tailed
1/4 cup scallions, finely chopped
4 tbs vegetable oil
1 lime, sliced
1/2 package of rice noodles, cooked as directed
1/2 cup bean or vegetable sprouts
1 egg, beaten

Directions:
In wok or large skillet, bring 2 tbs of vegetable oil to simmer, stir in egg, cook for about 30 seconds.  Add in shrimp and chicken.  Cook until done.  Add additional vegetable oil and noodles.  Cook for about 7 minutes, or until noodles are al dente--firm, but tender.  Add scallions and sauce, cook for about 1 minute.  Add sprouts and simmer for another 30 seconds.

Serve with lime wedges and soy sauce.