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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By ShellyFlash
on April 15, 2013
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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.
By garveya1
on March 16, 2013
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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!
By two finns
boston, MA
on December 06, 2012
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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.
Read all 52 reviews