Pad Thai – Chicken, Tofu and Shrimp

It is so much fun to visit your children in their own homes. We took a trip to Hamilton to see Sebastian and prepared a meal together. Pad Thai is delicious – whatever the season.

3 chicken breasts, sliced
1 package of jumbo shrimp, peeled, tails removed (about 15)
1 package of extra firm tofu, cut in 1 inch cubes
1 package of wide rice noodles
3 eggs, beaten
4 cloves of garlic, diced
2 inches of ginger, diced
1 red pepper, sliced
1 shallot, diced
1 package of bean sprouts
1 cup of chopped cilantro
1/2 cup of chopped peanuts
3 green onions sliced
2 limes
2 tablespoons of olive oil

For the sauce – you can purchase Pad Thai Sauce or combine 1/3 cup of ketchup, 1/3 cup of chicken broth, 1/4 cup of fish sauce , 3 tablespoons of lime juice, 2 teaspoons of sugar, 1 teaspoon of Asian chili sauce (or siracha) – mix these all together and set aside

Pre-cook the tofu, mix in a bowl with 1 tablespoon of olive oil, salt, pepper and 2 tablespoons of cornstarch. Cook in air fryer or oven at 400 F for about 20 minutes (or until browned and crispy).

Cook rice noodles as directed on the package (usually just bring them to a boil for about 3 minutes).

In a wok or skillet, cook chicken until browned in 1 tablespoon of olive oil . Add garlic, shallot, red pepper and ginger and cook for about 2 minutes. Scramble eggs on the side of the wok and mix in. Add the shrimp and cook for 2-3 minutes until pink. Add the sauce, noodles and tofu and bean sprouts. Mix thoroughly and divide between 4 plates or flat bowls. Top with peanuts, green onions and cilantro. Squeeze a lime wedge on each serving.