Craving takeout? Us too.
Rachael Ray, the ultimate queen of fast and easy weeknight meals, shared her recipe with "GMA" for a Pad Thai dinner you can make at home.
Get the Food Network star's 30-minute recipe to make your own Pad Thai below.
Serves 4
Ingredients for the sauce:
2 tablespoons creamy peanut butter
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 tablespoons Sriracha or other hot sauce of choice
1 tablespoon toasted sesame oil
Juice of 1 lime
1 inch ginger root peeled and thinly sliced into small matchsticks
Ingredients for the protein and noodles:
1/4 cup peanut or other neutral oil
8 ounces firm tofu, diced 1/4 inch
3/4 pound medium-large shrimp, peeled and deveined, tails off
Salt, pepper and white pepper or Sichuan pepper
3 eggs
2 teaspoons soy sauce
4 cloves garlic, sliced or chopped
1 red field/bell pepper, quartered and very thinly sliced
1 bunch scallions, sliced on thick bias cut
2 cups bean sprouts
8 ounces flat rice noodles
3/4 cup Planter’s Dry Roasted Peanuts, original flavor, chopped or crushed
Cilantro and Thai basil or mint leaves, to serve
Directions:
Place the sauce ingredients in small pot and bring to low simmer over moderate heat to dissolve sugar and combine flavors.
Heat water to boil for rice noodles.
Heat a large skillet over medium-high to high heat then add half the oil, 2 turns of the pan, add shrimp and tofu in 2 piles and toss each and about 3 minutes. Add another tablespoon of oil then peppers and scallions, garlic, toss and scoot off to side.
Drop rice noodles, cook to package directions.
Whisk up eggs with soy sauce. Add the last tablespoon of oil and the eggs, scramble the eggs and break them up and scoot them off to side.
Using tongs or spider remove the rice noodles and add into the pan with shrimp, tofu, peppers and sprouts, pour sauce over top to combine, garnish with peanuts and cilantro, Thai basil or mint. Serve from pan into shallow bowls.
Recipe reprinted with permission.
