Pad Thai

Name: Pad Thai recipe
Prep time: 40 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Global
Ingredients: 1 (12 ounce) package rice noodles; 2 tablespoons butter; 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces; ¼ cup vegetable oil; 4 eggs; 1 tablespoon white wine vinegar; 2 tablespoons fish sauce; 3 tablespoons white sugar; ⅛ tablespoon crushed red pepper; 2 cups bean sprouts; ¼ cup crushed peanuts; 3 green onions, chopped; 1 lemon, cut into wedges

by Marion Ellis 1 year ago

3.9 (9)

20 minutes

523.8 kcal

58.5 g carbs

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Description

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

Ingredients

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
⅛ tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Directions

1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Nutrition Facts

serving: 6 servings

calories: 523.8 kcal

carbohydrates: 58.5 g

protein: 26.4 g

saturated fat: 5.7 g

cholesterol: 178.1 mg

sodium: 593.6 mg

fiber: 2.9 g

sugar: 8.1 g