Pad Thai (Pil)

This vibrant Pad Thai brings the authentic taste of Thailand to your kitchen with a perfect harmony of sweet tamarind, savory fish sauce, and tangy lime. The dish features silky rice noodles tossed with juicy shrimp, tender chicken, and crunchy bean sprouts. Garnished with toasted peanuts and fresh cilantro, it offers a delightful contrast in textures. Ideal for a quick weeknight dinner or a special meal shared with friends, this recipe is easy to prepare with common pantry staples. It&# 226;ÂÂs a crowd-pleaser that satisfies cravings for bold, aromatic flavors without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 270.0

Description

This vibrant Pad Thai brings the authentic taste of Thailand to your kitchen with a perfect harmony of sweet tamarind, savory fish sauce, and tangy lime. The dish features silky rice noodles tossed with juicy shrimp, tender chicken, and crunchy bean sprouts. Garnished with toasted peanuts and fresh cilantro, it offers a delightful contrast in textures. Ideal for a quick weeknight dinner or a special meal shared with friends, this recipe is easy to prepare with common pantry staples. It&# 226;ÂÂs a crowd-pleaser that satisfies cravings for bold, aromatic flavors without requiring complex techniques or hard-to-find ingredients.

Ingredients

8 ounce Rice noodles, dry -- 1/8 inch wide
1.5 tbsp Fish sauce
1 tbsp Fresh lemon juice
2 tbsp Rice wine vinegar
1 tbsp Ketchup
2 ts Sugar
0.25 ts Red pepper flakes, crushed
1 tbsp Vegetable oil
4 oz Chicken breast, boned and skinned, finely chopped
2 Green onions, thinly sliced
2 cloves Garlic, finely chopped
3 oz Small shrimp, peeled
2 c Bean sprouts, fresh
1 md Carrot, shredded
3 tbsp Minced fresh cilantro
2 tbsp Peanuts, dry-roasted unsalted, chopped

Directions

1
Place rice noodles in a medium bowl and cover with lukewarm water. Let stand for 30 minutes or until soft, then drain and set aside.
2
In a small bowl, whisk together fish sauce, lemon juice, rice wine vinegar, ketchup, sugar, and red pepper flakes. Set aside.
3
Heat vegetable oil in a wok or large nonstick skillet over medium-high heat.
4
Add the chopped chicken breast, green onions, and garlic to the wok. Cook and stir until the chicken is no longer pink.
5
Add the drained noodles to the wok and toss to combine with the chicken mixture. Cook for 1 minute.
6
Add the shrimp and bean sprouts. Cook just until the shrimp turn opaque, about 3 minutes.
7
Pour the fish sauce mixture over the noodles and toss gently to coat evenly. Cook for another 2 minutes until heated through.
8
Arrange the noodle mixture on a serving platter. Sprinkle with shredded carrot, cilantro, and chopped peanuts.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 270.0kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 2.2g12%
Cholesterol 42.0mg15%
Sodium 1128.0mg47%
Total Carbohydrate 32.6g11%
Dietary Fiber 2.2g9%
Sugars 1.0g
Protein 11.0g22%

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

Note

For a vegan version, omit the fish sauce and shrimp, and use vegetable broth or soy sauce in place of the fish sauce.

Adjust the amount of red pepper flakes to suit your preferred heat level.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to prevent noodles from sticking.

Ensure the wok is very hot before adding ingredients to achieve the best stir-fry texture and prevent sogginess.

Keywords: pad thai, thai, rice noodles, stir fry, shrimp, chicken, bean sprouts, peanuts, garlic, lime, fish sauce, vegetarian option, dinner, asian, quick meal, noodle dish, spicy, umami, wok, fresh

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