Peanut Noodles with Chicken and Shrimp

This is a recipe I found on the Food Network.  It’s a recipe from the Salvation Cafe in Newport, RI and it’s one of my favorites.  The original recipe calls it pad thai, but it isn’t at all.  Once you get over that it’s really wonderful.  I make this recipe exactly as is.  It’s one of the few that I can say that about even after I’ve made it several times.

I’ve learned a few things over the last year or so of making this.  First, use jumbo shrimp.  If you use the small ones they’ll be over cooked before the chicken is done.  Even at that put the vegetables and chicken in the pan for a minute or two before you add the shrimp. I use Jif creamy peanut butter, but that’s only because I don’t believe that any other peanut butter needs to exist. Use whatever you like. For those of you who are looking for ways to sneak an extra vegetable or two into the diet this is a good dish for that. With the yummy sauce no one will notice the squash.

This reheats well too. Just remember to add the garnishes to the individual servings and not the serving bowl. Microwaved bean sprouts are not something anyone should have to eat.

Good? Yum!
Easy? Definitely.
Good for company? Sure. A nice one dish meal. If you do all your chopping and make the sauce ahead of time the dish comes together really quickly.
Special shopping? Maybe. I keep rice noodles and chili garlic sauce in the pantry all the time, but not everyone does.

Pad Thai with Chicken and Shrimp

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

Directions

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.

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