Pad Thai Recipe
If you love Thai recipes, you will love this pad Thai recipe as much as I do.
Pad Thai really is a meal in a pan.
Ingredients
- 8 ounces noodles, dry, preferable Asian style
- 1 tablespoon soy sauce
- 3 tablespoons lime juice
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1/2 teaspoon red pepper flakes, spicy hot, crushed
- 1/4 cup vegetable oil
- 2 cups tofu, firm, cut into cubes
- 4 ounces chicken, cooked
- 4 ounces shrimp, peeled, deveined and cooked
- 1 tablespoon garlic, chopped
- 2 eggs, beaten
- 2 cups bean sprouts, plus a bit extra set aside for garnishing
- 3 green onions, slivered
- 1/2 cup peanuts, chopped, plus a bit extra set aside for garnishing
Instructions
- Cook the noodles according to package directions. Drain, rinse and set aside.
- In a small bowl combine the soy sauce, lime juice, sugar, ketchup and pepper flakes.
- Heat oil in large skillet to medium heat. Add the tofu and fry until golden and beginning to crisp on all sides. Remove and place in a bowl, leaving the oil in the pan.
- Add the garlic to the hot oil. Cook for 10 seconds, add eggs and cook until scrambled. Add the meat, shrimp and noodles to the wok, mixing well. Add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, which should just take a few minutes. You can add water if you feel the mixture is too dry.
- Stir in the bean sprouts, green onion, tofu and peanuts. Fry for 1 to 2 minutes. Serve sprinkled with more chopped peanuts and a few raw bean sprouts.
Nutrition
Calories: 976kcalCarbohydrates: 135gProtein: 51gFat: 28gSaturated Fat: 14gTrans Fat: 1gCholesterol: 163mgSodium: 563mgPotassium: 491mgFiber: 12gSugar: 22gVitamin A: 338IUVitamin C: 35mgCalcium: 320mgIron: 10mg
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