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Recipe Detail

Rachel Ray's Pad Thai with Chicken and Shrimp

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Number of Servings:

Ingredients:

  1. 1 teaspoons - minced garlic
  2. 1 teaspoons - minced ginger
  3. 1/2 cups - julienned vegetables (carrots, yellow squash, zucchini)
  4. 4 ounces - boneless, skinless chicken breast or thigh sliced into strips
  5. 12 - medium to large shrimp peeled and deveined
  6. 1/4 pounds - medium-wide rice noodles soaked in warm water until softened and drained
  7. 1 tablespoons - packed light brown sugar
  8. 1 tablespoons - cider vinegar
  9. - Garnish: chopped romaine lettuce, mung bean sprouts, lime wedges, fresh cilantro leaves, chopped pea
  10. 1 tablespoons - soy sauce
  11. 1 tablespoons - water
  12. 1 tablespoons - creamy peanut butter
  13. 1 teaspoons - Asian chili paste, such as sambal oelek
  14. 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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