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Rachel Ray's Pad Thai with Chicken and Shrimp
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Brief Description
Chicken and shrimp pad Thai served over lettuce.
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Main Ingredient
shrimp
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Category: Main Dish
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Cuisine: Thai
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Prep Time: 25 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 25, 2021
Number of Servings:
Ingredients:
- 1 teaspoons - minced garlic
- 1 teaspoons - minced ginger
- 1/2 cups - julienned vegetables (carrots, yellow squash, zucchini)
- 4 ounces - boneless, skinless chicken breast or thigh sliced into strips
- 12 - medium to large shrimp peeled and deveined
- 1/4 pounds - medium-wide rice noodles soaked in warm water until softened and drained
- 1 tablespoons - packed light brown sugar
- 1 tablespoons - cider vinegar
- - Garnish: chopped romaine lettuce, mung bean sprouts, lime wedges, fresh cilantro leaves, chopped pea
- 1 tablespoons - soy sauce
- 1 tablespoons - water
- 1 tablespoons - creamy peanut butter
- 1 teaspoons - Asian chili paste, such as sambal oelek
- 3 tablespoons - canola oil
Directions:
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes.
Add noodles and toss to coat. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.
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