This is a traditional noodle 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.
Special Traditional Pad Thai
This is a traditional noodle 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.
4
servings30
minutes30
minutes532
kcal1
hourIngredients
1 or 340 gram) 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
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- 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.
- Garnish with crushed peanuts, chopped green onions and wedge of lemon when serving
Recipe Video
Nutrition Facts
- Serving Size: 4g
- Calories: 532kcal
- Fat: 27g
- Saturated Fat: 8g
- Cholesterol: 245mg
- Sodium: 905mg
- Carbohydrates: 37g
- Fiber: 2g
- Sugar: 11g
- Protein: 38g
