Pad Thai recipe

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Ingredients

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
⅛ tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Nutrition Info

523.8 calories
carbohydrate: 58.5 g
cholesterol: 178.1 mg
fat: 20.7 g
fiber: 2.9 g
protein: 26.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 593.6 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

  2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Recipe Yield

6 servings

Recipe Note

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

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