Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon Asian chili paste, for example sambal oelek
- 3 tablespoons canola oil
- 1 teaspoon minced garlic clove
- 1 teaspoon minced ginger root
- 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
- 4 ounces boneless, skinless chicken white meat or leg, sliced into strips
- 12 medium to large shrimp, peeled and deveined
- 1/4 pound medium-wide grain noodles, drenched in tepid to 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 tiny bowl, whisk together the soy sauce, water, peanut butter. and chili paste until smooth.
Heat a sizable wok over medium-high temperature, and add canola oil. Once the oil is hot, add some garlic clove and ginger root and let prepare until aromatic, about one minute. Add some vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, a couple of minutes. Add noodles and toss to coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Prepare until heated through, a couple of minutes.
Spread chopped romaine on the platter. Serve pad Thai on the top of lettuce and garnish with mung bean sprouts. lime, cilantro and chopped peanuts.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.