Classic Chicken Pad Thai recipe
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Ingredients
- 10 ounces dried rice noodles 4 tablespoons brown sugar 4 tablespoons soy sauce, or to taste 6 tablespoons fish sauce, or to taste 5 tablespoons tamarind paste 2 tablespoons vegetable oil 12 ounces chicken breast, thinly sliced 1 (7 ounce) package firm tofu, sliced 3 cloves garlic, chopped 1 tablespoon shrimp paste 3 eggs 2 tablespoons chopped spring onions ¾ cup dry roasted peanuts 2 cups bean sprouts 1 lime, cut into wedges
Nutrition Info
- 796.9 caloriescarbohydrate: 97.5 gcholesterol: 190.4 mgfat: 29.2 gfiber: 5.6 gprotein: 39.8 gsaturatedFat: 5.2 gservingSize: -sodium: 3005.9 mgsugar: 17.6 gtransFat: : -unsaturatedFat: : -
Directions Classic Chicken Pad Thai
Directions
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Soak rice noodles in a bowl of water for 15 minutes.
Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.