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Rachael Ray Pad Thai with Chicken and Shrimp

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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.