Pad Thai with Squid Ink Fettuccine

Description

Printable Recipe

 

Ingredients

250 ml (1 jar)	Peanut Sauce
3 Tbsp	Lime juice, freshly squeezed
1/4 tsp	Hot pepper flakes (optional)
2 Tbsp	Roasted Garlic Olive Oil
1 Tbsp	Garlic – fresh, minced
8 oz	Shrimp – large, raw, peeled and deveined
4 oz	Chicken – boneless, skinless cut in 1/2″ strips
6 oz	Tofu – firm and cut in 1/2” squares
1/2	Red bell pepper – diced
340 g package	Squid ink fettuccine
2 Cups	Bean sprouts
1/2 Cup	Cilantro – fresh and coarsely chopped
6	Green onions – thinly sliced
To taste	Salt and pepper
1/4 Cup	Peanut halves – unsalted
	Lime wedges

 

Instructions

1.  Mix the Peanut Sauce, lime juice and hot peppers together. Set aside.

2.  In a wok or large skillet heat 1 tbsp of Olive Oil over medium-high heat. Stir-fry garlic, shrimp and chicken for about 3 minutes, or until the shrimp turn pink. Set aside.

3.  Add another tbsp of Olive Oil to the wok. Stir-fry tofu and red pepper for 2 minutes or until the tofu begins to brown. Stir in the cooked squid ink fettuccine. Add the Peanut Sauce mixture, stir-fry for approximately 3 minutes.

4.  Add the chicken and shrimp mixture, bean sprouts, coriander and green onions. Stir-fry until thoroughly heated (2-3 minutes.) Add salt and pepper to taste.

5.  Arrange the mixture on serving plates. Garnish with peanuts and lime wedges.