How to Make Authentic Pad Thai at Home

• Meat

  • 1 lb Chicken

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 bunch Cilantro
  • 1 bunches Green onion
  • 2 cups Mung bean sprouts, fresh
  • 1 cup Mushrooms
  • 2 Yellow onions, small

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tbsp Mirin
  • 1 jar Pad thai sauce
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 box Pad thai style rice noodles

• Nuts & Seeds

  • 1/2 cup Nuts

Found on thesoccermomblog.com

Description

Ingredients

• 1 box Pad Thai style rice noodles (this is one of our favorite types of Pad Thai Rice Noodles and is pictured above)
• 1 jar Pad Thai sauce
• 1lb chicken, cubed
• 1lb shrimp, peeled and coarsely chopped
• 4 eggs
• 2 small yellow onions, sliced thinly
• 1 cup sliced mushrooms
• 2 cups fresh mung bean sprouts (may substitute with canned)
• 1-2 bunches of green onion, chopped
• 1 bunch cilantro, chopped
• 1TB soy sauce
• 1TB Mirin (sweet Japanese cooking wine)
• 1/2 cup chopped nuts (we used cashews, though peanuts are traditional)

Directions

• Prepare noodles according to instructions on package and set aside. (You can do this while you are cooking the other ingredients.)
• Saute onions until caramelized. Set aside in large Mixing Bowl.
• Saute chicken (may use the same pan in which you cooked the onions) with soy sauce and mirin. When chicken is partially cooked, add shrimp, 1 cup of mung bean sprouts (they will cook down-- this is a great way to hide more veggies for the kids), and mushrooms.
• When mushrooms start to soften, remove all ingredients from pan and add to large mixing bowl with the sautéed onions.
• Scramble eggs and add to mixing bowl.
• Add noodles, green onions, remaining cup of mung bean sprouts, and sauce. Stir until ingredients are well-combined.
• Add cilantro and nuts to garnish.