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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By Kimcita
Los Gatos, Ca
on August 10, 2011
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Flavors were good. NOT ENOUGH SAUCE!!! Double or triple it.
By sroman811
New York City
on July 27, 2011
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I've had a lot of pad thai's and I have to say this is one of my favorites. I, like other reviews said, doubled the sauce, depending on much you're making you may even have to triple it. I loved the sauce and I cooked the noodles and added a bunch of ingredients that I had around the house baby corn, water chestnuts, and bamboo shoots to the wok. In my opinion the garlic, ginger, and brown sugar could be left out if you don't have on hand. Everyone I made it for loved it and will definitely be making it again!
By Frolicking Fells
Cleveland, OH
on April 13, 2011
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This might not be a traditional or authentic pad thai recipe, but it's simple, flavorful, and very delicious!
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