This Thai main features Dried Rice Noodles (1/8″ w) ., Shrimp, chicken, or pork. *, Fish Sauce.. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Pad Thai
Description
This Thai main features Dried Rice Noodles (1/8" w) ., Shrimp, chicken, or pork. *, Fish Sauce.. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Directions
-
Soak the dried rice noodles in warm water for 20 to 25 minutes until soft but not mushy. Drain thoroughly in a colander while preparing other ingredients. You may leave them in full-length strands or cut into 8-9 inch pieces for easier stir-frying.
-
Prepare the protein: If using shrimp, peel and devein, leaving tails intact. If using chicken or pork, slice across the grain into strips no more than 1/8 inch thick and 1-2 inches long.
-
In a bowl, mix the fish sauce, sugar, vinegar, and tomato paste. Stir until the sugar is dissolved and set aside.
-
Slice the scallions (both white and green parts) diagonally into 1-1/2 inch pieces and set aside.
-
Heat a wok over high heat and add the vegetable oil. Swirl to coat the surface.
-
Add the garlic and fry until golden.
-
Add the shrimp and fry until they turn pink. If using chicken or pork, fry until the pink color disappears completely.
-
Add the noodles and toss lightly to coat with oil and distribute the garlic and meat.
-
Pour in the liquid mixture and bring to a rapid boil, gently folding the noodles to avoid breaking them.
-
Reduce heat to medium and boil the mixture, folding frequently, until the noodles have absorbed the liquid.
-
Using a wok scoop or stiff spatula, lift the noodles gently from one side of the wok. Pour a little oil along the side, break one egg into the oil, break the yolk, and immediately cover with the noodles.
-
Repeat with the remaining egg on the opposite side of the wok. Allow the eggs to cook undisturbed over moderate heat until set and almost dry. Add more oil if sticking occurs.
-
Once the eggs are set, fold them gently but rapidly into the noodles, being careful not to break the fragile strands. Continue lifting and folding until the eggs are broken up and well distributed.
-
Add the bean sprouts and sliced scallions. Toss the mixture quickly and gently for about 2 minutes, or until the vegetables are crisp-tender.
-
Transfer to a large, warm serving platter. Sprinkle with ground roasted chilies and peanuts, and squeeze fresh lime juice over the top. Alternatively, serve garnishes on the side for individual preference.
-
Note: Traditionally served with fresh vegetables, whole scallions, raw bean sprouts, and banana blossom. For a traditional vegetarian version, substitute 1/2 pound very firm tofu (pressed) and 1/4 pound dried shrimps (rinsed) for the meat.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 601kcal
- % Daily Value *
- Total Fat 42.4g66%
- Saturated Fat 6.4g32%
- Cholesterol 104mg35%
- Sodium 1302mg55%
- Total Carbohydrate 38.1g13%
- Dietary Fiber 2.8g12%
- Sugars 24.9g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pad thai, thai, stir fry, rice noodles, shrimp, chicken, pork, fish sauce, bean sprouts, peanuts, scallions, egg, lime, dinner, asian, wok
