Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.3 cup Cider Vinegar 30 gr Chile Serrano. (by DANTA7) 9 tsp Granulated Sugar 2 large (1" to 1-1/4" dia) Radishes 222 grams Rice Noodles 4 tbsp Corn Oil 2 fl oz Fish Sauce 6 tbsp Tamarind Juice (8 oz) (by WOMYN42) 16 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings) 4 medium (4-1/8" long) Scallions, raw 2 clove Garlic 1 cup Bean sprouts 4 large Egg, fresh, whole, raw 0.25 cup Great Value Dry Roast Unsalted Peanuts 1 serving Limes - Wedge (1 serv. = 1 wedge) (by BRAINCHANGER13)
Since pad thai cooks very quickly, prepare everything before you begin to cook. Use the time during which the radishes and noodles soak to prepare the other ingredients. We recommend using a tamarind juice concentrate made in Thailand in this recipe. If you cannot find tamarind, substitute 1 1/2 tablespoons lime juice and 1 1/2 tablespoons water and omit the lime wedges. Do not substitute other types of noodles for the rice noodles. Even if the package directions suggest boiling rice noodles, we strongly recommend that you soak them in hot tap water. The soaking time will be longer but there's no risk of overcooking these delicate noodles; while the noodles soak, you can prep the other ingredients.
INSTRUCTIONS
1. FOR THE CHILE VINEGAR: Combine vinegar and chile in bowl and let stand at room temperature for at least 15 minutes.
2. FOR THE RADISHES: Combine 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon sugar in small bowl. Microwave until steaming, about 30 seconds. Add radishes and let stand for 15 minutes. Drain and pat dry with paper towels.
3. FOR THE NOODLES: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then let soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Drain noodles and rinse with cold water. Drain noodles well, then toss with 2 teaspoons oil.
4. FOR THE SAUCE: Combine fish sauce, tamarind concentrate, and 3 tablespoons sugar in bowl and whisk until sugar is dissolved. Set sauce aside.
5. FOR THE SHRIMP: Remove tails from 4 shrimp. Cut shrimp in half lengthwise, then cut each half into 1/2-inch pieces. Toss shrimp pieces with 1/8 teaspoon salt and 1/8 teaspoon sugar. Arrange pieces in single layer on large plate and microwave at 50 percent power until shrimp are dried and have reduced in size by half, 4 to 5 minutes. (Check halfway through microwaving and separate any pieces that may have stuck together.)
6. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook, stirring frequently, until golden brown and crispy, 3 to 5 minutes. Transfer to large bowl.
7. Heat 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add minced scallions and garlic and cook, stirring constantly, until garlic is golden brown, about 1 minute. Transfer to bowl with dried shrimp.
8. Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add remaining whole shrimp and spread into even layer. Cook, without stirring, until shrimp turn opaque and brown around edges, 2 to 3 minutes, flipping halfway through cooking. Push shrimp to sides of skillet. Add 2 teaspoons oil to center, then add eggs to center. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds longer. Transfer shrimp-egg mixture to bowl with scallion-garlic mixture and dried shrimp.
9. Heat remaining 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add noodles and sauce and toss with tongs to coat. Cook, stirring and tossing often, until noodles are tender and have absorbed sauce, 2 to 4 minutes. Transfer noodles to bowl with shrimp mixture. Add 2 teaspoons chile vinegar, drained radishes, scallion greens, and bean sprouts and toss to combine.
10. Transfer to platter and sprinkle with peanuts. Serve immediately, passing lime wedges and remaining chile vinegar separately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
INSTRUCTIONS
1. FOR THE CHILE VINEGAR: Combine vinegar and chile in bowl and let stand at room temperature for at least 15 minutes.
2. FOR THE RADISHES: Combine 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon sugar in small bowl. Microwave until steaming, about 30 seconds. Add radishes and let stand for 15 minutes. Drain and pat dry with paper towels.
3. FOR THE NOODLES: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then let soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Drain noodles and rinse with cold water. Drain noodles well, then toss with 2 teaspoons oil.
4. FOR THE SAUCE: Combine fish sauce, tamarind concentrate, and 3 tablespoons sugar in bowl and whisk until sugar is dissolved. Set sauce aside.
5. FOR THE SHRIMP: Remove tails from 4 shrimp. Cut shrimp in half lengthwise, then cut each half into 1/2-inch pieces. Toss shrimp pieces with 1/8 teaspoon salt and 1/8 teaspoon sugar. Arrange pieces in single layer on large plate and microwave at 50 percent power until shrimp are dried and have reduced in size by half, 4 to 5 minutes. (Check halfway through microwaving and separate any pieces that may have stuck together.)
6. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook, stirring frequently, until golden brown and crispy, 3 to 5 minutes. Transfer to large bowl.
7. Heat 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add minced scallions and garlic and cook, stirring constantly, until garlic is golden brown, about 1 minute. Transfer to bowl with dried shrimp.
8. Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add remaining whole shrimp and spread into even layer. Cook, without stirring, until shrimp turn opaque and brown around edges, 2 to 3 minutes, flipping halfway through cooking. Push shrimp to sides of skillet. Add 2 teaspoons oil to center, then add eggs to center. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds longer. Transfer shrimp-egg mixture to bowl with scallion-garlic mixture and dried shrimp.
9. Heat remaining 2 teaspoons oil in now-empty skillet over high heat until just smoking. Add noodles and sauce and toss with tongs to coat. Cook, stirring and tossing often, until noodles are tender and have absorbed sauce, 2 to 4 minutes. Transfer noodles to bowl with shrimp mixture. Add 2 teaspoons chile vinegar, drained radishes, scallion greens, and bean sprouts and toss to combine.
10. Transfer to platter and sprinkle with peanuts. Serve immediately, passing lime wedges and remaining chile vinegar separately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Nutritional Info Amount Per Serving
- Calories: 490.3
- Total Fat: 29.1 g
- Cholesterol: 276.0 mg
- Sodium: 1,342.7 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.3 g
- Protein: 26.7 g
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