Pad Thai

This vibrant Pad Thai combines tender rice noodles with succulent chicken and shrimp, tossed in a tangy tamarind-inspired sauce. The dish features the perfect crunch of bean sprouts and roasted peanuts, balanced by fresh lime and mint. It offers a complex flavor profile with hints of garlic, ginger, and chili. Ideal for a quick weeknight dinner or a flavorful meal prep option, this recipe brings restaurant-quality taste to your kitchen. The combination of textures and bold seasonings makes it a satisfying favorite for the whole family.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 748

Description

This vibrant Pad Thai combines tender rice noodles with succulent chicken and shrimp, tossed in a tangy tamarind-inspired sauce. The dish features the perfect crunch of bean sprouts and roasted peanuts, balanced by fresh lime and mint. It offers a complex flavor profile with hints of garlic, ginger, and chili. Ideal for a quick weeknight dinner or a flavorful meal prep option, this recipe brings restaurant-quality taste to your kitchen. The combination of textures and bold seasonings makes it a satisfying favorite for the whole family.

Directions

1
Soak the flat rice sticks in warm water to cover for 30 minutes, then drain and blot dry on paper towels.
2
Toss the drained noodles with 2 teaspoons of vegetable oil to prevent sticking.
3
In a small bowl, combine the fish sauce, rice wine vinegar, and sugar to create the sauce mixture.
4
Heat a large wok or skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil.
5
Add the minced chilies and stir-fry for 30 seconds until fragrant.
6
Add the garlic, ginger, and chopped green onions, stir-frying until tender but not browned.
7
Add the chicken strips and stir-fry until cooked through.
8
Stir in the shrimp and the fish sauce mixture, cooking until the shrimp turns pink.
9
Make a well in the center of the ingredients and pour in the beaten egg.
10
When the egg starts to set, scramble it and toss with the other ingredients.
11
Add the soaked noodles and fresh bean sprouts, tossing quickly until the sprouts begin to wilt.
12
Transfer to a platter and sprinkle with half the chopped peanuts.
13
Garnish with lime wedges, mint sprigs, and the remaining peanuts before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 748kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 326mg109%
Sodium 1743mg73%
Total Carbohydrate 95g32%
Dietary Fiber 4g16%
Sugars 4g
Protein 60g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pad thai, thai food, stir fry, rice noodles, chicken, shrimp, bean sprouts, peanuts, fish sauce, lime, garlic, ginger, chili, egg, asian cuisine, dinner, quick meal, spicy, savory

Read it online: https://www.chefs-mate.com/recipe/pad-thai-5/