Authentic Pad Thai recipe
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Ingredients
- 12 ounces dried rice noodles ½ cup white sugar ½ cup distilled white vinegar ¼ cup fish sauce 2 tablespoons tamarind paste 1 tablespoon vegetable oil 2 boneless, skinless chicken breast halves, sliced into thin strips 1 tablespoon vegetable oil 1 ½ teaspoons garlic, minced 4 eggs, beaten 1 ½ tablespoons white sugar 1 ½ teaspoons salt 1 cup coarsely ground peanuts 2 cups bean sprouts ½ cup chopped fresh chives 1 tablespoon paprika, or to taste 1 lime, cut into wedges
Nutrition Info
- 582.8 caloriescarbohydrate: 78.8 gcholesterol: 132.2 mgfat: 21.3 gfiber: 4.3 gprotein: 21.5 gsaturatedFat: 3.8 gservingSize: -sodium: 1478.7 mgsugar: 22.6 gtransFat: : -unsaturatedFat: : -
Directions Authentic Pad Thai
Directions
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Place rice noodles in a large bowl and cover with several inches of room temperature water, let soak for 30 to 60 minutes. Drain.
Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken, cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs, scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles, stir to combine.
Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt, cook until noodles are tender, 3 to 5 minutes. Stir in peanuts, cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.