Quick and Easy Pad Thai

9
MYLENEBEATTY 0

"A great recipe I've been using for years and it gets better and better each time! Some variations have been made to the original recipe for preference, so feel free to do the same yourself."

Ingredients

45 m servings 426 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 2724 mg
  • 109%

Based on a 2,000 calorie diet

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Directions

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  1. Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
  2. In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. Set aside.
  3. Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.
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Reviews

9
  1. 12 Ratings

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No Stars! This recipe was a huge waste of time and money! Taste awful! Do NOT waste your time.

zero stars- I should have read the first review before trying this recipe. It was indeed AWFUL- the sauce has way too much ketchup in it and I wasted a lot of expensive ingredients.

first of all, ketchup can be used for thai food--i learned to make pad thai WITH KETCHUP from my host family in thailand. this recipe though would be better if you substituted sweet chili sauce...