Prep time: 15 mins | Cook time: 15 mins | Additional time: 30 mins | Total time: 1 hr | Servings: 6
Rice noodles, perfectly stir-fried eggs, and chicken breasts with tamarind paste, vinegar, sugar, and fish sauce mixture and garnished with peanuts, chives, and fresh bean sprouts is the best I had all the way. So good, I am sure to make this again and again!
Ingredients
12 oz dried rice noodles
½ c. white sugar
½ c. distilled white vinegar
¼ c. fish sauce
2 tbsp tamarind paste
1 tbsp vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tbsp vegetable oil
1 ½ tsp garlic, minced
4 Eggs, beaten
1 ½ tbsp white sugar
1 ½ tsp salt
1 c. coarsely ground peanuts
2 c. bean sprouts
½ c. chopped fresh chives
1 tbsp paprika, or to taste
1 lime, cut into wedges
How to make Authentic Pad Thai
Step 1: In a large bowl, place the rice noodles. Pour enough room temperature water to cover the noodles. And allow it to soak for about 30 to 60 minutes, then drain.
Step 2: In a saucepan, whisk the sugar, vinegar, fish sauce, and tamarind paste over medium heat. Simmer then take out of the heat.
Step 3: In a skillet, heat a tbsp vegetable oil over medium-high heat. Once the oil is hot, add the chicken, stir, and cook for about 5 to 7 minutes until cooked through. When done, remove from the heat.
Step 4: In a large skillet or wok, heat a tbsp oil and add the garlic over medium-high heat. Add in the eggs, scramble for about 2 minutes until the eggs are almost cooked through. Then, add in the slices of the cooked chicken breast followed by the rice noodles. And stir to mixed.
Step 5: Add in the tamarind mixture, 1 1/2 tbsp sugar, and salt. Stir and cook for about 3 to 5 minutes until the noodles are tender.
Step 6: Now, Stir in the peanuts and cook for another minute or two until heated through.
Step 7: Before serving, garnish with bean sprouts, chives, paprika, and lime wedges. Enjoy!
Nutrition Facts:
Servings Per Recipe: 6
Calories: 582.8 | Protein: 21.5g 43% | Carbohydrates: 78.8g 25% | Dietary Fiber: 4.3g 17% | Sugars: 22.6g | Fat: 21.3g 33% | Saturated Fat: 3.8g 19% | Cholesterol: 132.2mg 44% | Vitamin A Iu: 935.5IU 19% | Niacin Equivalents: 11.8mg 91% | Vitamin B6: 0.4mg 25% | Vitamin C: 9.2mg 15% | Folate: 76.8mcg 19% | Calcium: 63.5mg 6% | Iron: 2.6mg 14% | Magnesium: 90.6mg 32% | Potassium: 424.6mg 12% | Sodium: 1478.7mg 59% | Thiamin: 0.2mg 18% | Calories From Fat: 191.8
Ingredients
- 12 oz dried rice noodles
- ½ c. white sugar
- ½ c. distilled white vinegar
- ¼ c. fish sauce
- 2 tbsp tamarind paste
- 1 tbsp vegetable oil
- 2 boneless, skinless chicken breast halves, sliced into thin strips
- 1 tbsp vegetable oil
- 1 ½ tsp garlic, minced
- 4 Eggs, beaten
- 1 ½ tbsp white sugar
- 1 ½ tsp salt
- 1 c. coarsely ground peanuts
- 2 c. bean sprouts
- ½ c. chopped fresh chives
- 1 tbsp paprika, or to taste
- 1 lime, cut into wedges
Instructions
Step 1: In a large bowl, place the rice noodles. Pour enough room temperature water to cover the noodles. And allow it to soak for about 30 to 60 minutes, then drain.
Step 2: In a saucepan, whisk the sugar, vinegar, fish sauce, and tamarind paste over medium heat. Simmer then take out of the heat.
Step 3: In a skillet, heat a tbsp vegetable oil over medium-high heat. Once the oil is hot, add the chicken, stir, and cook for about 5 to 7 minutes until cooked through. When done, remove from the heat.
Step 4: In a large skillet or wok, heat a tbsp oil and add the garlic over medium-high heat. Add in the eggs, scramble for about 2 minutes until the eggs are almost cooked through. Then, add in the slices of the cooked chicken breast followed by the rice noodles. And stir to mixed.
Step 5: Add in the tamarind mixture, 1 1/2 tbsp sugar, and salt. Stir and cook for about 3 to 5 minutes until the noodles are tender.
Step 6: Now, Stir in the peanuts and cook for another minute or two until heated through.
Step 7: Before serving, garnish with bean sprouts, chives, paprika, and lime wedges. Enjoy!
