Name: Pad Thai with Chicken and Shrimp
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Pad Thai with Chicken and Shrimp

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