1. Bring a large pot of water to a boil.
2. Turn heat down to low (or off) and add rice noodles - keep an eye on them; you will be frying the noodles later, so you don't want to over soften them. Noodles are ready to be drained when they re soft enough to be eaten but still firm and a little crunchy.
3. Drain and rinse with cold water to prevent sticking, set aside
4. Make marinade for chicken - 1 tsp of cornstarch dissolved in 3 Tbsp. soy sauce
5. Make Pad Thai Sauce - Combine tamarind paste (or Hoisin with Tamarind base), fish sauce, chili sauce, brown sugar and white pepper in a cup. Stir well to dissolve tamarind and brown sugar and set aside.
6. Place chicken slices in a small bowl . Stir together marinade (cornstarch and soy sauce) and pour over the chicken. Stir well and set aside.
7. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant ( about 30 seconds).
8. Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until chicken is cooked)
9. Add pepper and mushrooms
10. Add the noodles, and pour the Thai Sauce over. Using two utensils or tongs, use a gentle "lift and turn" method to fry the noodles (like tossing a salad). Stir fry in this way for 1-2 minutes. If you find your wok or pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
11. Add the bean sprouts and peanuts and continue frying 1 more minute or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful.
12. Whisk egg well and drizzle in at the very end
12. Taste test for seasoning, adding more fish sauce or chili sauce until desired flavor is reached.
13. Toss well to incorporate
14. Lift noodles onto a serving plate. Top with generous amounts of fresh cilantro, onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion.
Can substitute firm, well drained Tofu in place of chicken
Mary didn't boil noodles, just let them soak in warm water
Serve with cold dessert
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (449g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 30 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 93.1mg||29 %|
|Sodium 2822.8mg||97 %|
|Potassium 561.9mg||15 %|
|Total Carbohydrate 135.4g||40 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 128.8g|
|Protein 15.9g||23 %|
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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: 625
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