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

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    evelyn/athens's Note:

    This recipe was sent to me by my friend, Faye, in Canberra, Australia. It has become an addiction.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 150 g pork fillets, cut into thin strips (chicken breast is a fine substitute)
    • 2 tablespoons peanut oil
    • 10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine)
    • 1 garlic clove, crushed (I use 2-3) (optional)
    • 1 egg, beaten (I use 2)
    • 150 g flat rice noodles (preferably Banh Pho)
    • 1 dash white pepper
    • 250 g bean sprouts, washed and drained
    • 1/2 cup spring onions or 1/2 cup shallot, chopped finely

    Combined Seasoning

    Garnish

    Directions:

    1. 1
      Soak noodles in hot water while preparing the rest of the ingredients.
    2. 2
      Prepare the ingredients and place near the wok.
    3. 3
      Heat the wok on medium heat and lightly fry the pork.
    4. 4
      When half cooked, add the prawns and garlic.
    5. 5
      Stir-fry until pork and prawns are cooked.
    6. 6
      Add beaten egg to the mixture, stirring for about 30 seconds.
    7. 7
      Turn heat to high and add drained noodles and combined seasoning.
    8. 8
      Sprinkle in the white pepper and chilli powder.
    9. 9
      Toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
    10. 10
      Push noodles to the back of the wok and add sprouts and spring onions, tossing the noodles on top and allowing them to cook for approximately 1 minute.
    11. 11
      Stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
    12. 12
      Note: the lime/lemon juice takes some of the heat out of the chili!

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    Ratings & Reviews:

    • on July 08, 2003

      55

      Yum....Loved the flavors of this dish. I used one large egg, and did not use the peanuts instead I finely chopped up one red chili pepper for the garnish and even more heat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2006

      55

      This was a fantastic pad thai recipe. I did add more chilli paste, owing to a rather spicy palate, and I also left out the beansprouts as I'm not a huge fan. I love the contrast from the different toppings.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2006

      45

      This was easy and fast to make, and tasty. I did not have dried shrimp on hand so I used rice seasoning that also contained salt sugar seaweed and sesame seed. Turned out great! Next time I will cut the pork in very very thin strips and double the chili paste...

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

    Read All Reviews (4)

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    Nutritional Facts for Pad Thai

    Serving Size: 1 (476 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 889.4
     
    Calories from Fat 317
    35%
    Total Fat 35.3 g
    54%
    Saturated Fat 6.4 g
    32%
    Cholesterol 324.1 mg
    108%
    Sodium 4105.2 mg
    171%
    Total Carbohydrate 90.2 g
    30%
    Dietary Fiber 6.4 g
    25%
    Sugars 17.8 g
    71%
    Protein 54.2 g
    108%

    The following items or measurements are not included:

    shrimp

    shrimp paste

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