Originally it's a Thai noodle dish (Phad Thai), I joined a local noodle competition in my hometown and I substituted the rice noodles to our local egg/flour noodles and used the recipe for Thai Noodle which is spicy, sour, sweet and salty... It's a favorite in our family...
Boil 2 liters of water and cook the noodles to al dente, drain and set aside. Heat oil in a pan or wok, add shrimp, cook until pink in color and set aside, add the diced chicken and cook until white in color, set aside half of the chicken. Add 1 tablespoon of oil if needed, sauté the onion and garlic, add half of each peanuts and bean sprouts, add in the chili, make a well in the middle and pour in the beaten eggs and coagulate like a scrambled eggs, mix all the ingredients in the pan/wok and add in the noodles, mix it well. Combine tamarind juice, fish sauce and sugar in a bowl (add water if too thick or if necessary), mix well until sugar is diluted, pour into the pan/wok and mix well until it coats all the noodle mixture. Turn off the heat. Plate the stir-fried noodles in a serving dish, top the remaining peanuts, bean sprouts, chicken and shrimp and finally garnish cilantro on top and lemon wedges on the sides. Serve while hot and ENJOY!
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 779 | ||
Calories from Fat: 177 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 279.7mg | 86 % | |
Sodium 1240.1mg | 43 % | |
Potassium 861.6mg | 23 % | |
Total Carbohydrate 106.1g | 31 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 102.9g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 779
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