One-Pot Pad Thai (Kosher)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 396.6
- Total Fat: 21.5 g
- Cholesterol: 15.0 mg
- Sodium: 844.4 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 3.9 g
- Protein: 17.3 g
View full nutritional breakdown of One-Pot Pad Thai (Kosher) calories by ingredient
Introduction
My friend found this KOSHER Pad Thai from a recipe on Facebook. All the Pad Thai recipes here use shrimp or pork or oysters, stuff I don't want. In this ingredient list, I've listed them in the order shown on the video, plus, in the video many of these were listed as 1/4 cup or 1/8 cup and the item in Spark Nutritional only had a teaspoon or tablespoon option - so I had to convert a bunch of them.Nam Pla is the name of the type of Fish Sauce (different brands) that contains only Anchovies - no shrimp or oyster, etc. Also, the video doesn't say any brand, just "one package of bean noodle - 8 oz", and at our local Asian stores, they literally have hundreds of brands scattered among all the various Asian countries. I've seen other recipes where they substituted soba noodles or vermicelli (angel hair) etc. It's just a starch - use your favorite!!
The video refers to "3/4 cup Pad Thai Sauce" but then proceeds to name off 1/8 cup of the next 6 ingredients (fish sauce, vinegar etc). So I'll do that in the cooking instructions too. My friend found this KOSHER Pad Thai from a recipe on Facebook. All the Pad Thai recipes here use shrimp or pork or oysters, stuff I don't want. In this ingredient list, I've listed them in the order shown on the video, plus, in the video many of these were listed as 1/4 cup or 1/8 cup and the item in Spark Nutritional only had a teaspoon or tablespoon option - so I had to convert a bunch of them.
Nam Pla is the name of the type of Fish Sauce (different brands) that contains only Anchovies - no shrimp or oyster, etc. Also, the video doesn't say any brand, just "one package of bean noodle - 8 oz", and at our local Asian stores, they literally have hundreds of brands scattered among all the various Asian countries. I've seen other recipes where they substituted soba noodles or vermicelli (angel hair) etc. It's just a starch - use your favorite!!
The video refers to "3/4 cup Pad Thai Sauce" but then proceeds to name off 1/8 cup of the next 6 ingredients (fish sauce, vinegar etc). So I'll do that in the cooking instructions too.
Number of Servings: 4
Ingredients
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1 serving Noodle, Bean Thread, Mung Bean, Orchido Brand, 1 bundle = 1 cup (by CHEFTINK1)
2 serving Egg, white, raw, fresh (1 serv = 1 large egg (33g)
1 tbsp Sesame Oil
0.5 tbsp Sesame Oil
0.5 tbsp Sesame Oil
3 oz Tyson Diced Chicken Breast
4 tbsp chopped Shallots
2 tbsp Fish Sauce - Nam Pla - Thai - 1 Tbsp 15g (by DUBTONY)
2 tbsp Nakano Seasoned Rice Vinegar
2 tbsp Soy sauce (tamari)
6 tsp packed Brown Sugar
1 lime yields Lime Juice
6 tsp Sriracha Hot Sauce (Rooster sauce)
1 cup Bean sprouts
4 oz Nuts, Peanuts, raw (Source: Peanut Institute) - 1 oz. (by HONOURIA)
0.25 cup, chopped Scallions, raw
4 tbsp Cilantro, raw
Directions
Bring a pot of water to boil - a pot can be like a 1 quart size or smaller. When it comes to boil, put in one package (8 oz) of the bean noodles and cook according to package directions until done. Remove from heat, drain noodles, put noodles in a larger bowl. Sprinkle in 1 tablespoon of the sesame seed oil, and toss the noodles in it until noodles are coated with the oil.
In the empty pan you prepared the noodle in, sprinkle in 1/2 tablespoon ( 1.5 teaspoon) sesame oil, spread it around the bottom of the pan, and pour in the two beaten eggs. Cook the eggs until done, (low to medium heat, don't want them too hot) scrambling them, and remove when fully formed into scrambled eggs but still kinda soft as they will continue cooking off the heat.
Remove eggs from the pan into a separate bowl. Sprinkle another 1/2 Tablespoon sesame oil (or 1 1/2 teaspoon), and then dump in the one chicken breast diced up in about 1/2" chunks. Cook chicken until done, remove from the pot into a separate bowl.
Don't clean out the pot - put the shallots into the pot on top of the meat drippings and oil previously used, cook and stir until it is done.
When shallots are done, put the cooked noodled back into the pot, and toss the noodles and shallots together, reheating the noodles a bit. Then pour in the scrambled eggs and the chicken, stirring them all together.
Evidently the Pad Thai sauce can be prepared earlier (or while the noodles were cooking) - the 3/4 cup of Pad Thai Sauce mentioned in the video is made up of
1/8 cup (2 Tbsp) each -
Fish Sauce (Nam Pla)
Rice Vinegar
Soy Sauce
Brown Sugar (I picked the packed measured version but video doesn't say which.)
Lime Sauce
Sriracha sauce (also called Rooster Sauce)
(I'm thinking can use more or less of each ingredient depending on how much sweet or sour you do or don't want, like less sugar if you want less sweet. And I've never tried this with Stevia but that's something I do want to try.).
So all six of those are mixed together, and should yield about 3/4 cup, and that's all poured into the noodle, chicken, and egg mixture.
After that's all stirred in, add the bean sprouts, the crushed peanuts, the green onions (scallions) and the cilantro, and gently toss in. Then dig in!!
Serving Size: 4 serving
In the empty pan you prepared the noodle in, sprinkle in 1/2 tablespoon ( 1.5 teaspoon) sesame oil, spread it around the bottom of the pan, and pour in the two beaten eggs. Cook the eggs until done, (low to medium heat, don't want them too hot) scrambling them, and remove when fully formed into scrambled eggs but still kinda soft as they will continue cooking off the heat.
Remove eggs from the pan into a separate bowl. Sprinkle another 1/2 Tablespoon sesame oil (or 1 1/2 teaspoon), and then dump in the one chicken breast diced up in about 1/2" chunks. Cook chicken until done, remove from the pot into a separate bowl.
Don't clean out the pot - put the shallots into the pot on top of the meat drippings and oil previously used, cook and stir until it is done.
When shallots are done, put the cooked noodled back into the pot, and toss the noodles and shallots together, reheating the noodles a bit. Then pour in the scrambled eggs and the chicken, stirring them all together.
Evidently the Pad Thai sauce can be prepared earlier (or while the noodles were cooking) - the 3/4 cup of Pad Thai Sauce mentioned in the video is made up of
1/8 cup (2 Tbsp) each -
Fish Sauce (Nam Pla)
Rice Vinegar
Soy Sauce
Brown Sugar (I picked the packed measured version but video doesn't say which.)
Lime Sauce
Sriracha sauce (also called Rooster Sauce)
(I'm thinking can use more or less of each ingredient depending on how much sweet or sour you do or don't want, like less sugar if you want less sweet. And I've never tried this with Stevia but that's something I do want to try.).
So all six of those are mixed together, and should yield about 3/4 cup, and that's all poured into the noodle, chicken, and egg mixture.
After that's all stirred in, add the bean sprouts, the crushed peanuts, the green onions (scallions) and the cilantro, and gently toss in. Then dig in!!
Serving Size: 4 serving
Member Ratings For This Recipe
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ALLYMAC05
