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Nutrition Information*
per serving
Calories: 286.1
Total Sugars: 7.1g
Carb.: 8.1g
Fiber: 0.7g
Total Fats: 19.8g
Cholesterol: 171.7mg
Protein: 21.7g
Sodium: 565.5mg
*Data provided by USDA
2 tablespoons fish sauce
1 pound chicken ; boneless, skinless breasts, cut into bite-sized pieces
ounce rice noodles
butter
1 tablespoon wine vinegar
4 egg(s)
1/4 cup vegetable oil
3 tablespoons sugar
1/8 teaspoon cayenne pepper ; crushed
2 cups bean sprouts
3 green onions ; chopped
1/4 cup peanuts ; crushed
Submitted by elnoob
A traditional Pad Thai. You can use pork, tofu or beef in place of the chicken, if desired.
Cal: 286 Fat: 20g Carbs: 8g Protein: 22g Fiber: 1g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
14.3
--
2.7
2.9
30.4
57.2
43.5
23.6
Calories: 286.1
Total Sugars: 7.1g
Carb.: 8.1g
Fiber: 0.7g
Total Fats: 19.8g
Cholesterol: 171.7mg
Protein: 21.7g
Sodium: 565.5mg
*Data provided by USDA
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Soak noodles in cold water until soft, or about 30 to 50 minutes. Drain and set aside. Melt butter in a large skillet or wok over medium heat and saute chicken until browned. Remove and set aside. Heat oil in skillet over medium-high heat. Crack the eggs into the oil and cook until firm. Add chicken and cook for another 5 minutes. Add noodles, fish sauce, cayenne pepper, wine vinegar and sugar. Stir while cooking, until noodles are tender. Add bean sprouts, mixing for another 3 minutes. Garnish with green onions and the crushed peanuts. Serves 6.
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