Okinawan-Style Pad Thai

Ingredients and Weight:

• Rice noodles (flat and wide): 1 pound
• Chicken breast (boneless and skinless): 1 pound
• Shrimp (peeled and deveined): 1 pound
• Eggs: 3
• Onion (yellow): 1 cup (chopped)
• Green bell pepper: 1 cup (chopped)
• Red bell pepper: 1 cup (chopped)
• Bean sprouts: 1 pound
• Carrots (julienned): 1 cup
• Scallions (green onions, chopped): 1/2 cup
• Unsalted peanuts (crushed): 1/2 cup
• Lime wedges: 8
• Cilantro (fresh, chopped): 1/4 cup

Preparation Time:

• 20 minutes

Cooking Time:

• 15 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Cook rice noodles according to package instructions. Drain and rinse with cold water.
2. Cut chicken breast into thin strips and season with salt and pepper.
3. In a heated non-stick pan with oil, cook chicken strips until browned on all sides. Remove from pan and set aside.
4. In the same pan, cook shrimp until pink and opaque. Remove from pan and set aside.
5. Scramble eggs in a separate pan. Remove from pan and cut into strips.
6. Heat a large wok or skillet with oil. Add onion, bell peppers, bean sprouts, and carrots. Cook until crisp-tender, about 3-4 minutes.
7. Add cooked noodles, chicken, shrimp, and eggs to the wok. Stir in Pad Thai sauce (see below) and cook for 2-3 minutes, or until noodles are evenly coated and heated through.
8. Transfer to a serving platter and garnish with peanuts, lime wedges, scallions, and cilantro.

Nutritional Information:

• Calories: 550 per serving (1 cup)
• Protein: 35 grams
• Carbohydrates: 65 grams
• Fat: 25 grams

Dish Characteristics:

• Savory and mildly spicy
• Colorful and visually appealing
• Easy to prepare
• Suitable for American taste with a hint of Okinawan influence

User Comments:

• "Delicious and flavorful. The perfect balance of sweet, sour, and spicy."
• "I love the crunch of the peanuts and the freshness of the lime wedges."
• "Easy to follow recipe that turned out great. Everyone at the dinner table loved it."

Special Precautions and Tips:

• Use a flat and wide type of rice noodle to achieve the authentic Pad Thai texture.
• Ensure to drain rice noodles well before adding them to the wok to prevent them from becoming soggy.
• Taste and adjust the amount of Pad Thai sauce as desired.
• Serve immediately to prevent noodles from sticking together.