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Pad Thai
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Categories: Asian Recipes, Chicken, Low fat, Pastas, Seafood, Thai
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Total Time: 30 min.

This is one of the most popular Thai dishes. You can omit the shrimp (like I did), if you don't like seafood.

pound vermicelli - cooked
tablespoons olive oil - divided
cup water
cup low sodium soy sauce
cup fish sauce
tablespoons brown sugar
large egg - slightly beaten
pound chicken breast halves - cut into 1" pieces
cloves garlic - minced
pound shrimp - peeled and deveined
cup green onion - cut 1 inch thick
teaspoons paprika
cups bean sprouts
cup cilantro - chopped
tablespoons peanuts - chopped
lime wedge

In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.

In a medium bowl, combine water, soy sauce, fish sauce, and brown sugar; set side.

In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles. In the same skillet, heat 1 teaspoon olive oil over medium high heat. Add chicken and garlic; stir fry for 5 minutes.

Add chicken mixture to noodle mixture. In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add shrimp, onions, and paprika; stir fry for 3 minutes.

Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 minutes).

Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Garnish with lime wedges.

Calories: 404 Calories From Fat: 30%
Protein: 29g Carbohydrate: 45g
Cholesterol: 158mg Sodium: 518mg

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