“Fake out” Pad Thai
“Fake out” Pad Thai

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Here are the ingredients and how to achieve it. Drain and mix with a little olive oil to prevent sticking. Split the mixture in half. "Fake out" Pad Thai.

To begin with this recipe, we must first prepare a few ingredients. You can cook “fake out” pad thai using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make “Fake out” Pad Thai:
  1. Get 1 (1 lb) shrimp
  2. Prepare 1 (1 lb) chicken tenders chopped
  3. Take 3 tablespoons sesame oil
  4. Make ready 1 tsp Ginger grated
  5. Make ready 2 Scallions chopped
  6. Take 1/4 firm tofu rinsed and drained
  7. Take 3 garlic cloves minced
  8. Prepare 2 tsp sambal
  9. Get 3-4 Tbs liquid aminos (or soy sauce)
  10. Make ready 2 tsp brown sugar
  11. Prepare 1 tbs rice vinegar
  12. Take 2 tbs ponzu sauce
  13. Take 1-2 tbs fish sauce
  14. Take 2 eggs lightly beaten
  15. Take 1 package shitake mushrooms
  16. Prepare Shredded cabbage, carrots, red cabbage
  17. Get Peas
  18. Get 1 lb pad Thai noodles or linguine noodles
  19. Make ready 1-2 jalapeños diced
  20. Get 1/2 cup chopped peanuts
  21. Get Limes

Prepare noodles according to package directions. Drain most of the water off. The other day I was looking for some food inspiration and flipped on an episode of Trisha Yearwood's show on Food Network (I forget the name of it). I have never watched her before but she had a friend on, who according to Trisha, makes the best pad thai. "Fake out" Pad Thai. shrimp, chicken tenders chopped, sesame oil, Ginger grated, Scallions chopped, firm tofu rinsed and drained, garlic cloves minced, sambal Beau Whelan.

Instructions to make “Fake out” Pad Thai:
  1. If using rice stick noodles, soak in cold water for 30 minutes. Cook noodles in boiling water for 5 minutes. Drain and mix with a little olive oil to prevent sticking.
  2. Add ginger 1/2 the garlic, scallion, liquid aminos, ponzu to a small bowl. Split the mixture in half. Whisk in a little cornstarch to one bowl and add chicken to marinate. Marinate chicken for 30 minutes. To the second bowl whisk in the brown sugar and Sambal. Set aside.
  3. Add a tablespoon of sesame oil to a wok or large frying pan. Add the remaining ginger and garlic along with a diced jalapeño. Sauté until garlic begins to brown and add shrimp that you already seasoned with salt and pepper. Stir fry shrimp And tofu for a few minutes.. transfer to a dish.
  4. Add a tablespoon of sesame oil to hot wok and add marinated chicken. Keep heat fairly high to stir fry chicken. Add chicken to plate with the shrimp and tofu.
  5. Add remaining tablespoon of oil and garlic and grated ginger to the wok. Brown garlic and add cabbage/carrot mixture. Add sliced shiitake mushrooms. Toss to combine. Add frozen peas.
  6. Add the beaten eggs to the veggie mixture. Allow egg to set before mixing.
  7. Add remaining liquid ingredients. Transfer the chicken and shrimp back into the wok. Raise the heat and stir to mix. Add noddles and mix. You may need to add liquid aminos and extra ponzu at this point. You can also add a splash of chicken or vegetable broth to the sauce.
  8. Transfer to a large serving bowl and top with chopped peanuts or nut mixture. Garnish with quartered limes if desired.

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