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Pad Thai  (Not yet rated)

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

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 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
  • In My Kitchen

  • 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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