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Chicken Pad Thai With Bean Sprouts And Sauce
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Pad Thai is the national dish of Thailand. This recipe is made with rice noodles, your choice of chicken, shrimp, beef, or pork, and combined with bean sprouts and garnished with chopped peanuts.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
boiling hot water
1 package (16 ounce size) thin rice noodles
1/4 cup white vinegar
1/2 cup sugar
1/4 cup fish sauce
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup thinly sliced chicken, or beef, pork or shrimp
2 eggs, beaten
2 cups fresh bean sprouts
1/4 cup chopped green onion
8 thin lime slices
1/4 cup crushed or finely chopped peanuts
fresh cilantro, to taste
crushed red pepper flakes, to taste
directions
About an hour before starting the recipe, combine the hot water and rice noodles in a bowl. Let soak for 20 minutes. Drain the noodles well and let dry out for 30 minutes.
Meanwhile, combine the vinegar, sugar, fish sauce, and salt in a bowl. Whisk together and reserve.
When ready to cook, heat the oil in a wok or large skillet over high heat. Add the chicken and cook, stirring constantly, for 5 minutes. While stirring, add the eggs and cook until set, stirring constantly.
Add the prepared rice noodles and reserved sauce. Cook, stirring occasionally, until the noodles have absorbed the sauce, about 6 minutes.
Add the bean sprouts and green onions. Cook, stirring occasionally, for 1-2 minutes or until the bean sprouts are heated through.
Divide the pad Thai between individual serving bowls. Garnish with lime slices, chopped peanuts, cilantro, and crushed red pepper flakes, if desired. Serve the chicken pad thai immediately.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 19, 2013
This is one of the easiest pad thai recipes I have prepared. If you like your thai food on the "OMG my mouth is on fire" side, add fresh thai peppers both during the cooking process and as a final topper.
August 11, 2013
The package of rice noodles I used was 8.5 ounces and it made more than enough for four people. Plus, the amount of sauce was barely enough for that amount of rice noodles. The pad thai, while delicious, was very dry. For the size pkg of noodles that I used I could have doubled the sauce and it would have had the authentic texture I think. I used shrimp instead of chicken but followed the recipe otherwise. I really enjoyed it, it just needs a little tweaking with measurements to be a truly outstanding recipe.