Phở Xào with Chicken and Shrimp

Ingredients

• 8 oz dried phở noodles
• 10 oz chicken breast, thinly sliced
• 8 oz shrimp, peeled and deveined
• 1 medium onion, halved and thinly sliced
• 4 clove garlic cloves, minced
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1 whole lime (juiced)
• 3 tbsp vegetable oil
• ½ cup fresh Thai basil, cilantro, and mint, chopped

Instructions

1. 1

   Boil phở noodles in salted water until al dente, ~4 minutes. Drain and set aside.

2. 2

   Pat chicken and shrimp dry with paper towels. Season both with salt and pepper.

3. 3

   Whisk together fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice in a small bowl.

4. 4

   Heat 1 tbsp oil in a 14-inch wok or large skillet over medium-high until shimmering, ~90 seconds.

5. 5

   Add chicken, stirring constantly, until no pink remains on the surface, ~3 minutes. Transfer to a plate.

6. 6

   Add 0.5 tbsp oil to the pan. Stir-fry shrimp until pink and just cooked through, ~2 minutes. Transfer to the plate.

7. 7

   Add remaining 1.5 tbsp oil to the pan. Stir-fry onion until edges begin to char, ~3 minutes.

8. 8

   Add garlic and cook, stirring constantly, until fragrant, ~45 seconds.

9. 9

   Add cooked noodles and the sauce. Toss continuously until noodles are coated and heated through, ~2 minutes.

10. 10

    Return chicken and shrimp to the pan. Toss gently to combine, ~1 minute.

11. 11

    Divide among bowls. Top with fresh herbs and serve immediately.

Tools you’ll need

• 14-inch wok or large skillet
• small bowl
• wooden spoon or wok spatula
• paper towels
• whisk
• serving bowls

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