Tasted nothing like a pad thai!
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.
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- Calories: 347
- Calories from fat: 24%
- Fat: 9.3g
- Saturated fat: 1.4g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 2.5g
- Protein: 24.5g
- Carbohydrate: 41.6g
- Fiber: 1.2g
- Cholesterol: 150mg
- Iron: 2.6mg
- Sodium: 1364mg
- Calcium: 57mg
- 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
- 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.
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