Rachel Ray’s Pad Thai with Chicken and Shrimp Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • 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 peanuts
  • 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.

    Brief Description

    Chicken and shrimp pad Thai served over lettuce.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Thai

    Prep Time: 25 min
    Cook Time: 15 min


    Trudy Winterburn

    Posted By:


    Posted On:

    September 25, 2021

    Print Recipe

    Speak Your Mind