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    You are in: Home / Recipes / Asian Pad Thai Recipe
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    Asian Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    30 mins

    7 mins

    Kittencalskitchen's Note:

    The most well-known dish in Thailand, this ones a goodie! Not sure if they have ketchup in Thailand but I like to add it in! Don't let the list of ingredients scare you, this is not a hard recipe and well worth making! To save some time you can chop all the ingredients up to one day ahead and refrigerate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
    2. 2
      In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
    3. 3
      Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
    4. 4
      In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
    5. 5
      Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
    6. 6
      Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
    7. 7
      Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
    8. 8
      Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
    9. 9
      Sprinkle with the peanuts and remaining green onion.

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    Ratings & Reviews:

    • on January 27, 2007

      35

      I thought this is a good basic recipe. I would use about half the fish sauce as my DH and I thought it was too strong and use lemon juice instead of lime juice. I have always had it made with lemon juice and extra lemon on the side. I did leave out the tofu and other meat because I used it as a side. I will try it again and try the adjustments. Thanks for posting this!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asian Pad Thai

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 699.4
     
    Calories from Fat 251
    35%
    Total Fat 27.9 g
    42%
    Saturated Fat 4.2 g
    21%
    Cholesterol 173.2 mg
    57%
    Sodium 1129.6 mg
    47%
    Total Carbohydrate 74.2 g
    24%
    Dietary Fiber 4.9 g
    19%
    Sugars 20.1 g
    80%
    Protein 39.8 g
    79%

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