Pad Thai with chicken and shrimp

Votes: 6

Time: 30 min.
Complexity: easily
Servings: 4

Pad Thai with chicken and shrimp - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110g medium-thick rice noodles (soak in warm water until soft and drain)
110 g of skinless, boneless chicken breasts or thighs, cut into strips
12 peeled and deveined shrimp (large or medium)
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
1 tbsp soy sauce
1 tbsp. water
1 tbsp cream peanut butter
1 teaspoon Asian chili paste (such as Sambal Olek)
3 tbsp. l. canola oil
1 teaspoon crushed garlic
1 teaspoon chopped ginger
1 tbsp. l. brown sugar
1 tbsp. apple cider vinegar
Shredded romaine lettuce for garnish
Mung beans for garnish
Lime wedges for garnish
Fresh coriander leaves for garnish
Chopped peanuts for garnish

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a small bowl, combine soy sauce, water, peanut butter and chili pasteMix 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 sauté until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp and quickly sauté until golden brown and cooked through, about 2 minutes. Add the noodles and stir-fry.
Add peanut butter/hot sauce, brown sugar, and apple cider vinegar. Stir. Cook until heated through, about 2 minutes.

Arrange the chopped romaine lettuce on a platter. Serve the Pad Thai on the lettuce leaves and garnish with mung bean sprouts, lime wedges, cilantro, and chopped peanuts.

Categories:

recipe / Main courses / Pasta / Bird / Fish and seafood / / Thai cuisine / Rachael Ray

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