We wanted to change it up over the weekend so attempted to cook Pad Thai over the weekend. I found a seemingly easy recipe on the Food Network and was good to go 🙂
This recipe is so flavorful and delicious and is relatively quick – it maybe takes 1/2 hour. It looks like a lot of ingredients but really comes together quickly. Jeff ended up doubling the ingredients for the sauce to make it really thick and decadent 🙂
We did it with Chicken and shrimp from the freezer we wanted to use up but you could easily make this a vegetarian dish by adding more veggies. TRY IT!!
Pad Thai w/ Chicken & Shrimp
1 T Soy Sauce
1 T Water
1 T Creamy Peanut Butter
1 t. Asian Chili Paste
1 T Veggie Oil
1 t. Minced Garlic
1 t. Minced Ginger
1/2 c. Julienned Mixed Vegetables (we did carrots, pea pods, and zucchini)
4 oz. Chicken Breasts cubed into bite sized pieces
12 Medium Shrimp Peeled and deveined (we also cut up into bite sized pieces)
1/4 lb. medium-wide rice noodles (soaked and drained)
1 T. packed light brown sugar
1 T. cider vinegar
Chopped Romaine Lettuce (Garnish)
Bean Sprouts (Garnish)
Lime Wedges (Garnish
Chopped Scallions (Garnish)
Chopped Peanuts (Garnish)
Soak noodles according to package directions (we soaked ours for 1/2 hour) and drain
In a small bowl, whisk together 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 they are brown and cooked through (~4 minutes). Add the noodles and toss to coat.
Add peanut sauce, sugar, and vinegar and toss to distribute. Cook until heated through (~2 minutes).
Spoon into bowls and garnish with toppings.
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