Pad Thai
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Servings per recipe: 6
Calories per serving: 524
Preparation time: 40m
Total cooking time: 1h
Ingredients:
- 1 (12 ounce) package rice noodles
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon white wine vinegar
- 2 tablespoons fish sauce
- 3 tablespoons white sugar
- 1/8 tablespoon crushed red pepper
- 2 cups bean sprouts
- 1/4 cup crushed peanuts
- 3 green onions, chopped
- 1 lemon, cut into wedges
Directions:
- 1 Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- 2 Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrion facts:
| Total Fat | 20.7g | 32% |
| Saturated Fat | 6.0g | |
| Cholesterol | 178mg | 59% |
| Sodium | 594mg | 24% |
| Potassium | 394mg | 11% |
| Total Carbohydrates | 58.5g | 19% |
| Dietary Fiber | 2.9g | 12% |
| Protein | 26.4g | 53% |
| Sugars | 8g | |
| Vitamin A | 460IU | |
| Vitamin C | 19mg | |
| Calcium | 62mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 15mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 60mg | |
| Folate | 52mcg |
