Pad Thai with Chicken and Shrimp

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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

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.

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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4.3 57
This is a great recipe! It was my first time making Pad Thai and it turned out delicious! To modify I added two scrambled eggs instead of the chicken. item not reviewed by moderator and published
Wow, this is pretty fantastic and REALLY easy to make! This is definitely a winner. The only switch I made was buying a pre-made "thai" flavor paste in the produce section and used that paste instead of the sambal oelek. Came out PERFECT! item not reviewed by moderator and published
Simple dish but very delicious! Sauce was particularly good. item not reviewed by moderator and published
Great recipe! My first time and it turned out great, I did make more sauce than called for like everyone else:) and added kick by using Sriracha sauce and red pepper flakes. I used red bell pepper, and carrots since that was what I had on hand for veggies. I changed the water on my noodles once with the hot tap water and let it get to room temp before serving. item not reviewed by moderator and published
Pretty good, especially if this is your first time making pad thai or if you don't have a lot of time for a more complicated recipe. item not reviewed by moderator and published
The recipe was tasty. Listen to the other reviews and triple your sauce or more. I used bok choy and carrots for my veggies, which worked well. However, the method of just soaking the noodles left a slight floury taste in the end result - so word of advice follow the noodle cooking instructions on the packet and cook your noodles. item not reviewed by moderator and published
This was just ok. Definitely double the sauce or it won't be enough. I think it needs more ginger - I even used more than what it called for and still think the overall flavor was lacking. I think I'll keep my eyes open for a better pad Thai recipe! item not reviewed by moderator and published
This was very good! I too tripled the sauce but would probably quadruple next time (but not the peanut butter. Although as I re-read the recipe I realize that it only calls for 1/4 lb of noodles and I used a whole 1/2 lb box. THis served 4 people as a side dish. item not reviewed by moderator and published
Absolutely awesome. My family loved it and presentation was picture perfect. Previous reviewers were right, the sauce had to be 2-3 times the recipe quantity. We added a little crushed red pepper for a little kick. Can't wait to mke it again!!!! item not reviewed by moderator and published
WIth a few tweaks this could easily be a 5-star recipe. I quadrupled the sauce (except for peanut butter, which I only doubled, and it was perfect amount. I also used rice vinegar instead of cider vinegar and alot more garlic than recipe calls for. Needs more of both the shrimp and chicken, for sure. Will definitely make again with these revisions. item not reviewed by moderator and published

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Pad Thai

Recipe courtesy of Sandra Lee