Authentic Chicken & Shrimp Pad Thai

1 chicken breast
1 – 1 1/2 c. shrimp
1/2 pkg. Thai rice noodles
1 c. chopped cilanto
1-1 1/3 c. bean sprouts
2 T. vegetable oil
3 T. peanuts
2 T. minced garlic
2 T. tamarind
2 1/2 T. sugar
4 t. fish sauce
1 T. soy sauce
1/2 t. dried ground chili pepper
1/2 lime
1 egg

Soak the dry noodles in medium hot water while preparing the other ingredients, for 10 minutes. Cut up cilantro. Set aside a few for a garnish. Rinse the bean sprouts and save half for serving fresh.

Boil the chicken with garlic powder, salt and pepper and cut into cubes. Cook the shrimp in a frying pan with vegetable oil, minced garlic, and salt. Set aside.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok and then chop the peanuts. Add garlic and stir until brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and cilantro. Stir. The heat should remain high. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, parsley. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts. Make it pretty with a wedge of lime on the side and raw cilantro and raw bean sprouts on top.