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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.

1/2 pound vermicelli - cooked
2 tablespoons olive oil - divided
3/4 cup water
1/4 cup low sodium soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
2 large egg - slightly beaten
3/4 pound chicken breast halves - cut into 1" pieces
2 cloves garlic - minced
1/2 pound shrimp - peeled and deveined
1/2 cup green onion - cut 1 inch thick
2 teaspoons paprika
2 cups bean sprouts
1/2 cup cilantro - chopped
2 tablespoons peanuts - chopped
6 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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