Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
PeanutsLimeEggFish SauceGround Chili PepperSugarSoy SauceNoodlesVeggie OilChicken BreastBean SproutsGarlic
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Rinse the bean sprouts and save half for serving fresh. Mince garlic.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add garlic until it browns. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add soy sauce, sugar, fish sauce, and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add chicken and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Number of Servings: 1
Recipe submitted by SparkPeople user KAEIA86.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add garlic until it browns. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add soy sauce, sugar, fish sauce, and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add chicken and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Number of Servings: 1
Recipe submitted by SparkPeople user KAEIA86.
Nutritional Info Amount Per Serving
- Calories: 1,204.7
- Total Fat: 41.7 g
- Cholesterol: 349.4 mg
- Sodium: 4,035.8 mg
- Total Carbs: 134.9 g
- Dietary Fiber: 7.7 g
- Protein: 73.8 g
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