Ingredients: |
Ingredients: 1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste
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
Mung bean sprouts
Romaine lettuce leaves for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for sprinkling on top
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Directions: |
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. Toss noodles quickly and be careful not to overcook. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Spread romaine lettuce leaves on a platter. Serve pad Thai on top of lettuce and add raw bean sprouts for nice crunch. Garnish with lime wedges, cilantro and sprinkle chopped peanuts on top.
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This recipe for Shrimp and Chicken Pad Thai is from