A wonderful Thai dish that is a mainstay for noodle lovers!
Drain tofu and press between towels. Once it's dry let soak in 1/3 cup of soy for 10 minutes.
Cut up the chicken into bite size pieces and let soak in the remaining 1/6 cup of soy.
Mix boiling chicken broth with Tamarind paste and let set for 10 minutes.
Mix palm sugar, fish sauce, rice wine vinegar; set a side.
Strain the tamarind past into the sugar mixture.
Sprinkle the tofu with half of the 5 Spice Chinese Powder. In a hot wok add oil and throw in the tofu cook till brown. Reserve.
Sprinkle the remaining 1/4 teaspoon of 5 Spice Chinese Powder over the chicken. Add a little more oil and cook off the chicken. Reserve.
Add a little more oil and add 2/3 cup of scallions and garlic. Stir till fragrant. Push to the edge, add a little oil, then throw the slightly beaten eggs.
Throw in the warmed noodles, sauce, 2/3rds of the mung beans, 2/3rds of the peanuts, all the salted cabbage and shrimp. Let it warm.
Add the tofo and chicken back in. Plate and garnsih with chilies, nuts, scallions and lime wedges.
You don't have to go out for Pad Thai any more!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2246g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2668 | ||
Calories from Fat: 1391 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.6g | 206 % | |
Saturated Fat 39.5g | 198 % | |
Monounsaturated Fat 66.3g | ||
Polyunsanturated Fat 33.8g | ||
Cholesterol 1530.1mg | 471 % | |
Sodium 2278.1mg | 79 % | |
Potassium 7242.9mg | 191 % | |
Total Carbohydrate 134.8g | 40 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 112.1g | ||
Protein 200.4g | 286 % | |
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: 2668
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