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Suggest a better descriptionSTIR FRY THE CHICKEN STRIPS, SHRIMP, OR TOFU ANd SET ASIDE'
CHOP THE GREEN ONIONS, RESERVING GREEN TOPS FOR GARNISH
COMBINE FISH SAUCE, VINEGAR, TAMARIND PASTE , SUGAR AND LIME JUICE IN A SMALL BOWL.
COOK THE NOODLES IN RAPIDLY BOILING WATER UNTIL DONE. 1 TO 4 MINUTES DEPENDING ON THE TYPE OF NOODLES. RINSE UNDER COLD WATER AND DRAIN. TOSS NOODLES WITH VEGETABLE OIL.
HEAT A WOK OVER MEDIUM HIGH HEAT. ADD VEGETABLE OR PEANUT OIL. STIR FRY CHILE PEPPERS FOR 1 MINUTE. ADD THE GARLIC, GINGER AND GREEN ONIONS. STIR FRY FOR ANOTHER 1 TO 2 MINUTES. ADD THE PROTEIN BACK INTO THE SAUCE MIXTURE AND COOK FOR SEVERAL MINUTES.
MAKE A WELL IN THE CENTER AND ADD THE EGG. LET THE EGG START TO SET AND THEN STIR TO SCRAMBLE IT. STIR IN THE NOODLES, BEAN SPROUTS AND 1/2 THE PEANUTS. COOK JUST UNTIL THE BEAN SPROUTS START TO WILT.
TRANSFER THE MIXTURE TO A PLATTER AND SPRINKLE WITH THE REMAINING PEANUTS, GREEN ONION TOPS AND CILANTRO. SQUEEZE LIME JUICE OVER ALL AND SERVE!
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Serving Size: 1 Recipe (898g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1964 | ||
Calories from Fat: 1345 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.5g | 199 % | |
Saturated Fat 27.3g | 137 % | |
Monounsaturated Fat 69.7g | ||
Polyunsanturated Fat 40.5g | ||
Cholesterol 1601.7mg | 493 % | |
Sodium 560.8mg | 19 % | |
Potassium 2439.8mg | 64 % | |
Total Carbohydrate 77.1g | 23 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 53.2g | ||
Protein 108.7g | 155 % | |
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: 1964
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