Phad Thai
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 459.6
- Total Fat: 16.3 g
- Cholesterol: 59.0 mg
- Sodium: 846.6 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 4.4 g
- Protein: 21.9 g
View full nutritional breakdown of Phad Thai calories by ingredient
Number of Servings: 6
Ingredients
-
I packet rice noodles
1 shallot finely chopped
3 cloves garlic, minced
2 TBS canola oil
half a block extra firm tofu
1 chicken breast, cubed
1 egg, beaten
sauce...
2 TBS fish sauce
2TBS sugar
1 tsp chili garlic sauce (optional)
juice of 1 lime
1 TBS tomato paste/ Ketchup
1TBS peanut butter
1 cup chicken broth
Garnish...
3 cups bean sprouts
0.5 cup chopped scallions
0.5 cup chopped dry roasted peanuts
Directions
Makes 6 servings...
Soak noodles in a large bowl of hot tap water
finely mince the garlic and shallot, cut the tofu into small cubes or strips (1.5cm x 0.5cm x 1cm), and cube the chicken breast into bite sized pieces. Heat the oil in a large pan, add the garlic , shallot and tofu and fry on medium until tofu is browned slightly. Add the chicken and cook for 5 mins until cooked through the middle of the chicken pieces.
Meanwhile mix up all the sauce ingredients in a bowl or measuring cup.
When the chicken tofu mixture is fully cooked, add in the pre soaked noodles and sauce mixture and stir to combine all ingredients. Cook for 5 mins until all liquid is absorbed and the noodles are the desired tenderness.
Push the noodle mixture to one side of the bowl and add the beaten egg mixture. mix rapidly to scramble and the stir through noodles. Remove from heat and add bean sprouts and scallions and mix until combined. Serve with crushed peanuts and a wedge of fresh lime
enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user FWYATT1.
Soak noodles in a large bowl of hot tap water
finely mince the garlic and shallot, cut the tofu into small cubes or strips (1.5cm x 0.5cm x 1cm), and cube the chicken breast into bite sized pieces. Heat the oil in a large pan, add the garlic , shallot and tofu and fry on medium until tofu is browned slightly. Add the chicken and cook for 5 mins until cooked through the middle of the chicken pieces.
Meanwhile mix up all the sauce ingredients in a bowl or measuring cup.
When the chicken tofu mixture is fully cooked, add in the pre soaked noodles and sauce mixture and stir to combine all ingredients. Cook for 5 mins until all liquid is absorbed and the noodles are the desired tenderness.
Push the noodle mixture to one side of the bowl and add the beaten egg mixture. mix rapidly to scramble and the stir through noodles. Remove from heat and add bean sprouts and scallions and mix until combined. Serve with crushed peanuts and a wedge of fresh lime
enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user FWYATT1.