Pad Thai
Ingredients
The noodles
The protein
-
1
lb
boneless skinless chicken breasts, sliced into small strips or extra large shrimp, peeled and deveined
-
3
large
eggs
The sauce
-
2
Tbsp
vegetable oil
-
¼
cup
packed dark-brown sugar
-
¼
cup
soy sauce
-
2
Tbsp
rice vinegar
-
1
Tbsp
lime juice
-
1
Tbsp
fish sauce
The vegetables
-
1
red bell pepper
sliced into thin strips
-
1½
cups
matchstick carrots
-
2
cloves
garlic
-
5
green onions
whites minced, greens sliced into 1-inch pieces
-
2
cups
bean sprouts
The garnish
-
½
cup
unsalted peanuts, chopped
-
⅓
cup
cilantro, chopped
-
optional
red pepper flakes and sesame seeds
Instructions
- Prepare the rice noodles according to the package directions.
- In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, then set aside.
- Heat oil in a wok or deep sauté pan over medium-high heat and sauté the chicken until cooked through, or cook the shrimp until opaque.
- Transfer the cooked protein to a plate, leaving oil in the pan.
- Sauté the bell pepper and carrots for 1-2 minutes, then add garlic, green onions, and bean sprouts, cooking for an additional minute.
- Push the vegetables to the edges of the pan and scramble the eggs in the center until just set.
- Add the chicken, noodles, and sauce to the pan, tossing everything together and cooking for 1-2 minutes.
- Serve warm, topped with cilantro, peanuts, and optional red pepper flakes and sesame seeds.
Nutrition Facts (estimated)
Servings
5 servings
Calories
572
Total fat
18g
Total carbohydrates
71g
Total protein
31g
Sodium
1212mg
Cholesterol
156mg
You might also like