Pad Thai

Pad Thai Recipe
Becky Luigart-Stayner
This is one of the most famous stir-fry dishes ever, and Thailand's most well-known noodle dish. It's fairly high in sodium due to the flavor-adding fish sauce and soy sauce, but lower than you'll find at most restaurants.

Yield:

6 servings (serving size: 1 cup noodle mixture and 1 lime wedge)

Recipe from

Nutritional Information

Calories 347
Caloriesfromfat 24 %
Fat 9.3 g
Satfat 1.4 g
Monofat 4.3 g
Polyfat 2.5 g
Protein 24.5 g
Carbohydrate 41.6 g
Fiber 1.2 g
Cholesterol 150 mg
Iron 2.6 mg
Sodium 1364 mg
Calcium 57 mg

Ingredients

6 3/4 cups water, divided
1/2 pound uncooked rice sticks (rice-flour noodles) or vermicelli
2 tablespoons oil, divided
1/4 cup low-sodium soy sauce
1/4 cup Thai fish sauce
2 tablespoons brown sugar
2 large eggs, lightly beaten
3/4 pound skinned, boned chicken breast, cut into 1-inch strips
2 garlic cloves, minced
1/2 pound medium shrimp, peeled and deveined
1/2 cup (1-inch) sliced green onions
2 teaspoons paprika
2 cups fresh bean sprouts
1/2 cup chopped fresh cilantro
2 tablespoons chopped peanuts
6 lime wedges

Preparation

Place 6 cups water in a stir-fry pan or wok; bring to a boil. Add noodles; cook 4 minutes. Drain and rinse with cold water; drain well. Place cooked noodles in a large bowl. Add 1 teaspoon oil; toss well. Set aside.

Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.

Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute. Add eggs to noodle mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes. Add to noodle mixture. Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated. Remove from heat; toss with sprouts and cilantro. Sprinkle with peanuts. Serve with lime wedges.

Note:

Dave DiResta and Joanne Foran,

May 2000
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