Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pad Thai Goong / Gai (Pad Thai With Shrimp and Chicken) Recipe
    Lost? Site Map

    Pad Thai Goong / Gai (Pad Thai With Shrimp and Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Ian Magary's Note:

    Round-eye Thai receipe.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    order p ...

    Units: US | Metric

    For the sauce (makes 20 servings)

    For the Pad Thai meal

    Directions:

    1. 1
      For the sauce:.
    2. 2
      Heat a deep frying pan or small pot over medium low heat adding all ingredients except the chili powder.
    3. 3
      Cook the sauce until the palm sugar and regular white granulated sugar have dissolved. Taste the sauce at this point and add a little more sugar if too sour. The end result should be a well balance sweet/sour flavor.
    4. 4
      To make it more spicy, add in the optional Thai chili flakes or chili powder to taste.
    5. 5
      Remove from heat, allow to cool and store in a jar until needed for the main dish.
    6. 6
      For the Pad Thai:.
    7. 7
      Note: Soak the dried or fresh rice noodles in cold water for up to a day in advance. If you boil a pot of water while cooking the Pad Thai, you can quickly dip the noodles you're going to use with a small strainer and watch them "melt" and become translucent. This only takes a few seconds; quickly drain and throw them in the wok when you get to that step.
    8. 8
      Heat up a wok and add oil. When the oil is near its smoke point, add the minced garlic and do a few quick stirs. Add chicken and shrimp into the wok stirring until half-cooked, then add the tofu pieces (if using). Add the eggs, stirring about to do a scramble of sorts.
    9. 9
      Dip, drain and stir in the noodles at this point. Add enough of the Pad Thai sauce to your taste. add the bean sprouts and chives shortly before removing from heat.
    10. 10
      Serve with some peanuts sprinkled on top, fresh bean sprouts and lime wedges. Garnish with cilantro.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pad Thai Goong / Gai (Pad Thai With Shrimp and Chicken)

    Serving Size: 1 (3157 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6337.2
     
    Calories from Fat 1632
    25%
    Total Fat 181.3 g
    279%
    Saturated Fat 35.2 g
    176%
    Cholesterol 2020.0 mg
    673%
    Sodium 20599.8 mg
    858%
    Total Carbohydrate 927.8 g
    309%
    Dietary Fiber 23.3 g
    93%
    Sugars 675.9 g
    2703%
    Protein 272.1 g
    544%

    The following items or measurements are not included:

    tamarind soup mix

    chives

    chives

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites