This better-than-takeout Pad Thai recipe involves some prep on the front end, but once the stage is set, the show comes together in mere minutes and will have you calling for an encore!
1. In a small bowl, whisk together fish sauce, tamari, tamarind, vinegar, brown sugar, and garlic-chili paste.
2. Chop and prep all ingredients and have at the ready.
3. In a large pot, bring generously salted water to a boil. Add rice noodles and remove from heat. Stir and cover. Allow noodles to soften for 5 minutes until al dente. Reserve.
4. In a large skillet or wok, heat half the ghee and toasted sesame oil over medium heat. When the oil shimmers, add the shrimp and sear on each side until just pink, about 2 minutes. Remove and reserve.
5. With remaining oils, repeat the process two more times with the chicken and the tofu. Remove and reserve.
6. Turn the heat down slightly and, in the residual grease of the pan, cook the shallots and garlic until fragrant and translucent, about 2 minutes. Add reserved sauce and simmer until reduced and thickened.
7. Stir in the rice noodles and toss to coat. Then add shrimp, chicken, and tofu and heat until sauce is absorbed. Turn down the heat and push the noodle mixture to one side. Add butter and scramble eggs in it briefly. Incorporate the eggs into the entire mixture and stir in herbs and half mung beans. Remove from heat.
8. Add additional mung bean sprouts, fresh basil, and green onions. Sprinkle with peanuts and serve with lime wedges.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 146.5mg||45 %|
|Sodium 218mg||8 %|
|Potassium 586.4mg||15 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 26g|
|Protein 33.6g||48 %|
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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: 320
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