Pad Thai with chicken and shrimp – a detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 110 gr. medium thick rice noodles (soak in warm water, until it becomes soft, and strain)
- 110 gr. skinned chicken breasts or thighs and bones
- 12 peeled and chopped shrimp (large or medium size)
- 1/2 tbsp. julienne different vegetables (carrots, yellow zucchini, zucchini)
- 1 tbsp. l soy sauce
- 1 tbsp. l water
- 1 tbsp. l creamy peanut butter
- 1 tsp Asian chili paste (e.g. Sambal olek)
- 3 tbsp. l canola oil
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tbsp. l brown sugar
- 1 tbsp. l cider vinegar
- Sliced romaine salad for decoration
- Mung beans for decoration
- Lime wedges for decoration
- Fresh cilantro leaves for decoration
- Chopped peanuts for decoration
Recipes with similar ingredients: rice noodles, chicken breasts, shrimp, carrots, yellow zucchini, zucchini, soy sauce, chili pasta, apple cider vinegar, peanut butter, ginger root, garlic, brown sugar, romaine lettuce, lime, cilantro, peanuts
Recipe preparation:
- In a small bowl, mix soy sauce, water, peanut butter and chili paste. Stir until smooth. On moderately over high heat, heat a large wok and pour canola oil into it. When the oil is hot, put the garlic and ginger and sauté until the appearance of aroma, about a minute. Add vegetables, chicken and shrimp, fry quickly until they are browned and fried for about 2 minutes. Add the noodles and mix.
- Add peanut / spicy pasta, brown sugar and apple vinegar. Shuffle. Cook until the mixture warms up, about 2 min. Place the sliced romaine lettuce on the dish. Serve Pad Thai on lettuce leaves and garnish with mung bean seedlings, lime slices, cilantro and chopped peanuts.
