Pad Thai
"This was adapted from another recipe on this site. (Thanks ms_bold for a great beginning!) I changed the original recipe to suit my family's tastes, to shorten cooking time, and to decrease the fat content. I am primarily posting this to check the Nutrition Facts since we are trying to eat healthier without compromising on taste.
I used the breast meat from a Rotisserie Chicken, but this would also be a great way to use leftover chicken breast.
My children will not eat anything remotely spicy so my husband and I must add crushed red pepper to our plates after serving, but I'm sure this would be even better if it was cooked in. Enjoy!"
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Sauce
- 6 tablespoons fish sauce
- 1⁄2 cup rice vinegar (unseasoned)
- 3 tablespoons tomato paste
- 1⁄2 cup sugar
-
Main Dish
- 8 ounces rice noodles (Medium Width)
- 2 eggs
- 2 1⁄2 tablespoons canola oil
- 5 -6 garlic cloves, Minced
- 1⁄4 cup baby carrots, Julienned
- 4 ounces sliced mushrooms
- 5 green onions, Chopped
- 1⁄2 lb boneless skinless chicken breast, Cooked and cut into bite size pieces
- 1⁄2 lb shrimp, Cooked, Peeled and Deveined (Thawed)
- 3⁄4 cup dry-roasted unsalted peanuts, Coarsely Chopped
- 4 ounces bean sprouts
- 1 lime, cut into wedges
- crushed red pepper flakes (optional)
directions
- Mix together sauce ingredients and set aside.
- Prepare Noodles according to package directions, leaving slightly al dente.
- Scramble eggs and cook completely in large skillet or wok (I coated my pan with non-stick spray and lightly seasoned the eggs with garlic powder). Remove eggs from pan and set aside.
- Add oil to pan. After heated, add minced garlic, carrots and mushrooms, cook approximately 2-3 minutes.
- Add sauce mixture to pan, stir to combine.
- Add green onion, eggs, chicken, shrimp, and peanuts to pan. Cook and stir about 2 minutes, until heated through.
- Add noodles and bean sprouts to pan. Cook approximately 2 minutes more.
- Serve with lime wedges to squeeze over the entree. Add crushed red pepper, if desired.
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Reviews
-
Excellent! I changed it a bit myself. The kids won't touch sprouts, I used all shrimp because it's what I had handy, and I had to leave off the all important peanuts. In the end we still had a pad thai that everyone enjoyed. :) Thanks for sharing.
