Chicken & Shrimp Curry Pad Thai

Chicken & Shrimp Curry Pad Thai

Pad Thai is a flavourful dish with a wonderful balance of salty, sweet, spicy, and sour flavours. Don’t be intimidated by the ingredient list - the stir-fry cooking process will go by in no time. This balanced meal will quickly become one of your favourites.

Ingredients

  • Serves: 8
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) boneless, skinless chicken thighs
  • 1 tsp (5 mL) sesame oil
  • 2 tsp (10 mL) canola oil
  • 2 cloves garlic, minced
  • 1 cup (250 mL) onion, chopped
  • 1/2 lb (0.3 kg) rice stick noodles, ¼ ” wide
  • 2 carrots, peeled and cut into match stick pieces
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 lb (0.5 kg) frozen tiger shrimp, thawed and rinsed
  • 3 tbsp (45 mL) soy sauce
  • 1 tsp (5 mL) rice vinegar
  • 1 tsp (5 mL) hot red chili pepper flakes
  • 1 tsp (5 mL) turmeric
  • 2 tbsp (30 mL) curry powder
  • 2 eggs, beaten
  • 2 cups (500 mL) bean sprouts
  • or
  • 2 cups (500 mL) cabbage, finely shredded
  • 1/2 cup (125 mL) green onions, thinly sliced
  • 1/4 cup (60 mL) cilantro, fresh, minced

Instructions

  1. Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and canola oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.

  2. Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.

  3. Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.

  4. Stir in the soy sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.

  5. To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts.

Don't have bean sprouts? Substitute finely shredded cabbage. Ground chicken can also be substituted for the thighs.

Nutrition Info

  • Per 270 g serving Amount
  • Calories 300
  • Protein 29 g
  • Fat 5 g
  • Saturated Fat 1 g
  • Carbohydrate 34 g
  • Fibre 3 g
  • Sugar 4 g
  • Cholesterol 160 mg
  • Sodium 390 mg
  • Per 270 g serving % Daily Value
  • Potassium 15
  • Calcium 6
  • Iron 20
  • Vitamin A 6
  • Vitamin C 140
  • Vitamin B6 33
  • Vitamin B12 50
  • Folate 17
  • Magnesium 25
  • Zinc 20

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