Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients2 tablespoons tamarind concentrate (or 4 tablespoons lime juice)3 tablespoons fish sauce (or soy sauce)3 tablespoons palm sugar or sugar1 tablespoon chili sauce or to taste6 ounces rice noodles1 tablespoon peanut oil6 ounces shrimp, chicken or tofu2 shallots, chopped2 cloves garlic, chopped1 egg, lightly beaten2 tablespoons roasted peanuts, chopped1 cup bean sprouts2 green onions, sliced1/4 cup cilantro, chopped1 lime lime cut into wedges
Directions
Heat the tamarind, fish sauce, sugar and chili sauce until the sugar is dissolved.
Soak the noodles in water as directed on package until just pliable.
Heat oil in a pan.
Add the shrimp, shallots and garlic and saute for 2-3 minutes.
Add the sauce and the noodles and mix and move to the side of the pan.
Add the egg, let it set a bit and then mix it into the noodles.
Add the peanuts and bean sprouts and cook for a minute.
Add the green onions and cilantro and remove from heat.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user SNOWANGELJQ.
Heat the tamarind, fish sauce, sugar and chili sauce until the sugar is dissolved.
Soak the noodles in water as directed on package until just pliable.
Heat oil in a pan.
Add the shrimp, shallots and garlic and saute for 2-3 minutes.
Add the sauce and the noodles and mix and move to the side of the pan.
Add the egg, let it set a bit and then mix it into the noodles.
Add the peanuts and bean sprouts and cook for a minute.
Add the green onions and cilantro and remove from heat.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user SNOWANGELJQ.
Nutritional Info Amount Per Serving
- Calories: 510.1
- Total Fat: 19.5 g
- Cholesterol: 141.8 mg
- Sodium: 2,272.5 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 3.4 g
- Protein: 30.9 g
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