Pad Thai with Chicken and Shrimp


  • 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


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 the 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 the chicken and shrimp are browned and cooked through, about 2 minutes. Add the noodles and toss to coat.

Add the peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Spread the chopped romaine on a platter. Serve the pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

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Rachael Ray