Description
A popular Thai stir-fried noodle dish with chicken, vegetables, and peanuts.
Ingredients
Scale
- 200g rice noodles
- 200g chicken fillet, sliced
- 2 tablespoons vegetable oil
- 2 eggs
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 lime, cut into wedges
Instructions
- Soak rice noodles in warm water for 20 minutes.
- Heat oil in a pan over medium heat.
- Add chicken and cook until browned.
- Push chicken to the side, crack eggs into the pan, and scramble.
- Add soaked noodles, fish sauce, tamarind paste, and sugar.
- Toss in bean sprouts and green onions.
- Cook for 2-3 minutes until heated through.
- Serve with crushed peanuts and lime wedges.
Notes
- Adjust spice level by adding chili sauce.
- Use tofu for a vegetarian version.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 160mg
Keywords: Chicken Pad Thai, Thai Noodles, Stir-fry Noodles