Yield: 4
Pad Thai (restaurant-style)
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 10 ounces thin rice noodles
- 3 tablespoons oil, divided
- 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
- 1 cup fresh bean sprouts
- 1/2 cup shredded carrots
- 4 cloves garlic, minced
- 3 eggs, whisked
- 3 green onions, sliced into 1-inch pieces
- 1/3 cup packed brown sugar
- 1/4 cup fish sauce
- 2 tablespoons tamarind concentrate (please see note below)
- 2 tablespoons soy sauce
- juice of 1 fresh lime
- 1/4 teaspoon crushed red pepper flakes (or more/less to taste)
- toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges
Instructions
- Prepare noodles according to package instructions. Set aside.
- Prepare chicken or protein of choice - cook quickly in a large skillet over med-high heat with desired aromatics (onion, garlic, ginger) to taste. Set aside.
- Mix sauce ingredients. Set aside.
- In the same skillet, heat 1-2 tsp veg oil, and add the carrot and bean sprouts. Stir-fry until tender-crisp. Remove from pan.
- Scramble the three eggs in the same skillet. Once eggs are set, add back in the chicken, veg, and noodles. Turn off heat.
- Pour the sauce over the mix and stir quickly to coat evenly.
- Serve with desired garnishes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 552Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 236mgSodium: 2060mgCarbohydrates: 52gFiber: 3gSugar: 27gProtein: 44g
Calculated nutrition may vary.
Leave a Reply