Pad Thai

Pad Thai

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"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."

Ingredients

1 h {{adjustedServings}} servings 524 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.

Footnotes

  • Garnish with crushed peanuts, chopped green onions and wedge of lemon.
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Reviews

342
  1. 478 Ratings

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This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a coupl...

I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the ...

This didn't look like the real deal but tasted pretty close! Everyone loved it, but most have not had it before. I made mine with shrimp, doubled the sauce and used limes instead. Yum! Also I di...