Pad Thai with Chicken and Shrimp (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon soy sauce |
1 tablespoon water |
1 tablespoon creamy peanut butter |
1 teaspoon asian chili paste, such as sambal oelek |
3 tablespoons canola oil |
1 teaspoon minced garlic |
1 teaspoon minced ginger |
1/2 cup julienned mixed 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 pound medium-wide rice noodles, soaked in warm water until softened and drained |
1 tablespoon packed light brown sugar |
1 tablespoon cider vinegar |
chopped romaine lettuce, for garnish |
mung bean sprouts, for garnish |
lime wedges, for garnish |
fresh cilantro leaves, for garnish |
chopped peanuts, for garnish |
Directions:
1. In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
2. 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.
3. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
4. Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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