Prep Time: 15 mins | Cook Time: 15 mins | Additional Time: 30 mins | Total Time: 1 hr | Yield: 6 Servings
Now, I don’t need to go to my favourite Asian restaurant to eat Pad Thai because I already know how to cook it! This Recipe of Pad Thai is super legit! You just need to try it and taste it yourself. Enjoy!
Ingredients:
12 oz dried rice noodles
½ c white sugar
½ c distilled white vinegar
¼ c fish sauce
2 tbsp tamarind paste
1 tbsp vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tbsp vegetable oil
1 ½ tsp garlic, minced
4 Eggs, beaten
1 ½ tbsp white sugar
1 ½ tsp salt
1 c coarsely ground peanuts
2 c bean sprouts
½ c chopped fresh chives
1 tbsp paprika, or to taste
1 lime, cut into wedges
Directions:
Step 1: In a large bowl with water, submerge the rice noodles. Allow the noodles to soak for about 30 to 60 minutes.
Step 2: Drain the water and set aside the noodles.
Step 3: Place a saucepan on the stove and turn the heat to medium.
Step 4: Add in the vinegar, fish sauce, tamarind paste, and sugar. Whisk until well mixed, then allow the mixture to simmer.
Step 5: Remove the saucepan from the heat
Step 6: Place a skillet on the stove and turn the heat to medium-high.
Step 7: Add in the olive oil and allow it to become hot.
Step 8: Add in the minced garlic and sauté until aromatic.
Step 9: Add in the eggs and stir for about 2 minutes or until scrambled.
Step 10: Add in the chicken slices and soaked rice noodles and stir until well mixed.
Step 11: Add in 1 ½ tablespoon of sugar, tamarind mixture, and salt. Stir until well combined.
Step 12: Cook for 3 to 5 minutes or until the noodles are done.
Step 13: Add in the peanuts and cook for another 1 minute.
Step 14: Remove from the heat and garnish with chives, lime wedges, paprika, and bean sprouts.
Step 15: Serve and enjoy!
Nutrition Facts:
Per Serving: 583 calories; protein 21.5g; carbohydrates 78.8g; fat 21.3g; cholesterol 132.2mg; sodium 1478.7mg.
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