Classic Pad Thai recipe

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Ingredients

8 ounces medium width rice vermicelli noodles
3 tablespoons vegetable oil
¼ pound ground chicken
1 teaspoon hot pepper sauce
1 red pepper, thinly sliced
½ pound peeled, deveined raw shrimp
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
½ cup vegetable or chicken broth
½ cup Heinz Tomato Ketchup
¼ cup lime juice
3 tablespoons granulated sugar
3 tablespoons fish sauce
1 ½ cups bean sprouts
3 green onions, thinly sliced
¼ cup fresh coriander or parsley leaves
chopped peanuts

Nutrition Info

553 calories
carbohydrate: 70.2 g
cholesterol: 103.6 mg
fat: 18.2 g
fiber: 4.3 g
protein: 30.3 g
saturatedFat: 3 g
servingSize: -
sodium: 1298.1 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover noodles with boiling water and let stand for 5 minutes, drain well and reserve.

  2. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce, stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.

  3. Add remaining oil and peppers to pan, stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat, toss mixture to combine. Heat through.

  4. Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Recipe Yield

4 servings

Recipe Note

This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.

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