Popular
Latest From the Show
How To Make Pad Thai With Chicken Or Shrimp | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
How to Make Spanakopipasta | Rachael Ray
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Make your own takeout at home with Rach's recipe for Pad Thai with chicken or shrimp.
Get another takeout-inspired recipe—her "Everything" Pad Thai here.
Ingredients
For the sauce:
- 1 tablespoon tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons light soy sauce
- 3 tablespoons light brown sugar
For the protein and noodles:
- About ¼ cup high-temperature cooking oil
- 1 package (1¼ pounds) boneless, skinless chicken breasts or thighs, trimmed and thinly sliced,
- OR 1 pound peeled and deveined medium-large shrimp, tails removed
- Two 8-ounce packages rice noodles (Rach likes Lotus Foods)
- 1 egg
- 2 medium or 6 baby carrots, cut into thin sticks (julienne)
- 2 large shallots, halved and thinly sliced
- 2 Thai chiles, thinly sliced (optional)
- 1 ½ inches ginger root, peeled and cut into matchsticks
- 4 large cloves garlic, thinly sliced
- 1 cup Thai basil or basil leaves, torn or shredded
- ½ cup Thai mint, chopped
- 2 cups mung bean sprouts
- 1 bunch scallions, trimmed and sliced very thin on a bias
- ¾ cup dry roasted peanuts, chopped
- Lime wedges, for serving
Yield
Serves: 4 to 6
Preparation
Whisk up sauce in a small bowl.
For the protein and noodles, bring 4 to 5 quarts water to boil.
Heat a large skillet over high heat with oil, 2 turns of the pan. Brown chicken or shrimp and remove to platter; chicken will take 5 minutes, shrimp 3 to 4.
Drop noodles in water, give it a stir, and cook 5 minutes, then drain, reserving a cup of the cooking water.
Heat a small nonstick skillet over medium-high heat with 1 tablespoon oil. Beat egg with fork and add to pan to make a thin omelet: cover and brown bottom, then roll and slide out of pan to cool. Slice.
Meanwhile, add more oil to pan, then add carrots, shallots, toss for 2 minutes, then add the chiles, if using. Add ginger and garlic, toss. Add chicken or shrimp and the sauce, most of the basil and mint (save some for garnish), toss, add most of the scallions and toss 1 to 2 minutes more. Add noodles, toss lightly 1 to 2 minutes more, adding cooking water to loosen the sauce if needed. Gently combine the egg ribbons and bean sprouts, then top with nuts and remaining herbs and scallions to serve with lime wedges.