Shrimp And Chicken Pad Thai Recipes

PAD THAI WITH CHICKEN AND SHRIMP

Pad Thai with Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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

Steps:

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.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

TRADITIONAL CHICKEN & SHRIMP PAD THAI

Traditional Chicken & Shrimp Pad Thai image

Thailand's most famous noodle dish. This dish comes together quickly, so it's handy to have the ingredients prepped and ready before you begin. I don't care for cilantro so I leave it out, but I posted the recipe as it was written.

Provided by Brenda.

Categories Thai

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

7 ounces rice noodles, uncooked
1/4 cup water
1/4 cup low sodium soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes
2 teaspoons sesame oil, divided
1 egg, lightly beaten
3 garlic cloves, minced
6 ounces boneless skinless chicken breasts, sliced into thin strips
6 ounces medium shrimp, peeled and deveined
3 green onions, chopped
2 cups fresh bean sprouts
1/2 cup cilantro leaf, whole, chopped
2 tablespoons peanuts, chopped

Steps:

Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
Add green onions and cook an additional minute.
Add noodle-egg mixture and sauce, cook until thoroughly heated.
Remove from heat; toss with bean sprouts and cilantro.
Sprinkle with peanuts. Serve immediately.

PAD THAI WITH CHICKEN AND SHRIMP

Pad Thai With Chicken and Shrimp image

PLEASE NOTE: This calls for one 1/2 pound package of noodles. Not one pound. Not a pound and a half. I'm not sure how else to write it so that it's clearer. I think this is a great Pad Thai recipe - quick and easy. It's certainly a favourite in our house. I would suggest making a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. This isn't a "authentic" Pad Thai recipe, so if that's what you are looking for, then this may not be it.

Provided by Just Call Me Martha

Categories Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 (1/2 lb) package rice noodles
3 tablespoons fish sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chili-garlic sauce (sambal oelek)
2 tablespoons sugar
2 tablespoons peanut oil
6 garlic cloves
1 lb boneless skinless chicken breast
1/2 lb fresh shrimp
1/2 teaspoon red pepper flakes (hot)
2 eggs
2 cups bean sprouts
5 green onions
1 cup chopped cilantro (coriander)
3 limes
1/4 cup coarsely chopped roasted peanuts

Steps:

Place noodles in large bowl and cover with boiling water for about 10 minutes.
Drain.
Set aside.
Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
Set aside.
Cut chicken into 1" cubes.
Peel and de-vein raw shrimp and chop coarsely.
Finely chop garlic.
Heat peanut oil in large frying pan or wok.
Add garlic, chicken, shrimp and red pepper flakes.
Stir until shrimp turns pink.
Add sauce mixture and stir for 3 more minutes.
Add beaten eggs and stir constantly for one minute.
Add drained rice noodles and toss until coated.
Stir in bean sprouts, onions and 1/2 cup cilantro.
Stir and toss for a minute or so, until heated.
Spoon out onto large serving platter.
Sprinkle with chopped peanuts and remaining cilantro.
Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

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