PAD THAI

Name: PAD THAI
Cuisine: Asian, Chinese
Ingredients: 4 ounces dried rice stick noodles; 2 tablespoons sugar; 2 tablespoons fish sauce; 2 tablespoons distilled white vinegar; 3 tablespoons vegetable oil; 0.5 pound chicken thighs (or extra-firm or pressed tofu or large peeled shrimp); 1 egg; 1 cup bean sprouts; 2 green onions, cut on an angle into 2-inch slices; 2 tablespoons roasted peanuts or seasoned fried peanuts; 1 teaspoon roasted chile powder; 1 lime wedge

11 steps

Updated at: Thu, 17 Aug 2023 13:10:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1409.8 kcal (70%)

Total Fat77.9 g (111%)

Carbs132.9 g (51%)

Sugars28.6 g (32%)

Protein47.3 g (95%)

Sodium3238.9 mg (162%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

4 ouncesdried rice stick noodles

2 tablespoonssugar

2 tablespoonsfish sauce

2 tablespoonsdistilled white vinegar

3 tablespoonsvegetable oil

0.5 poundchicken thighs

or extra-firm or pressed tofu or large peeled shrimp

1egg

1 cupbean sprouts

2green onions

cut on an angle into 2-inch slices

2 tablespoonsroasted peanuts

or seasoned fried peanuts

1 teaspoonroasted chile powder

1lime wedge

Instructions

Step 1

Soak the noodles in warm water for 30 minutes, until pliable enough to bend around a finger.

Step 2

(If you're not using them immediately, you can drain the noodles and keep them in the fridge until ready to use.)

Step 3

In a small bowl, stir together the sugar, fish sauce, and vinegar to make a sauce.

Step 4

Heat an empty wok over high heat until it begins to smoke, then swirl in the oil.

Step 5

Once the oil is shimmering, add the chicken or tofu and stir-fry until the meat turns opaque but isn't fully cooked, which should take about a minute (less time for shrimp-they will cook a little more quickly).

Step 6

Add the noodles and the sauce, then continue to stir fry, constantly stirring, until the noodles absorb the sauce, about another minute

Step 7

Use your spatula to push aside the noodles and leave them there, making an empty space in the center of the wok

Step 8

Crack the egg into the empty space and let it cook until the edges start to set, 15-20 seconds.

Step 9

Use the edge of your spatula to break up and roughly scramble the egg, then toss it back in with the noodles while the egg is still soft.

Step 10

Once the egg looks mostly cooked, remove from the heat and throw in the bean sprouts and green onions, tossing thoroughly to combine.

Step 11

Transfer to a plate and garnish with the peanuts, chile powder, and lime wedge.