Pad Thai
Thai food tends to have a healthy balance of proteins, fats, and carbohydrates depending on the meat and vegetables in the dish.
Pad Thai
10
servings15
minutes20
minutes284
kcalThai food tends to have a healthy balance of proteins, fats, and carbohydrates depending on the meat and vegetables in the dish.
Ingredients
8 oz Flat rice noodles
1 ½ tbsp Oil
3 Garlic cloves, finely minced
½ Onion, diced
8 oz Chicken breasts, cut into bite sized pieces
Shrimp (optional)
2 Eggs, beaten
1 c Bean sprouts
1 Red bell pepper, thinly sliced
Sugar snap peas
3 Green onions, chopped
½ c Peanuts, crushed
2 Limes, cut into wedges
½ c Fresh cilantro, chopped
½ c Basil, chopped
Thai chili
3 tbsp Fish sauce
2 tbsp Light soy sauce
¼ c Brown sugar
1 tbsp Sriracha
2 tbsp Creamy peanut butter
Directions
Cook the rice noodles according to package directions, drain and rinse.
In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegar, sriracha, and creamy peanut butter. Set aside.
In a large saucepan over medium high heat, add olive oil, onion, thai chili and garlic. Add the chicken or shrimp and cook until done. Slide the chicken over and add the bell pepper, snap peas. Sauté for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.
Garnish with green onions, chopped peanuts, cilantro, basil and lime wedges.