Easy 15 Minute Pad Thai
By Tiffy Cooks
One of the most highly requested recipes, Pad Thai! Sweet, tangy, savory stir-fry rice noodles topped off with crunchy peanuts, served with tofu, chicken, and prawns.
Ingredients
- 200 g Rice Noodle About 1 pack
- 2 stalks Green Onion
- 1 Shallot chopped
- 2 cloves garlic minced
- 2 tbsp Tamarind Concentrate
- 2 tbsp Brown Sugar or Palm Sugar
- ½ tbsp Dark Soy Sauce
- 2 ½ tbsp Fish Sauce
- 2 piece Chicken Thigh cut into bite-sized pieces
- 6 peeled Shrimp
- 2 blocks Tofu marinated, cut into bite-sized pieces
- 2 Egg
- 1 cup Bean Sprouts
- 1-2 tbsp neutral oil canola or vegetable oil
- 1 tbsp Crushed Roasted Peanuts
Instructions
- Soak the rice noodle in room temperature water while preparing the protein, sauce, and vegetable
- Mix tamarind concentrate, brown sugar, dark soy sauce, and fish sauce until sugar is dissolved
- In a pan, drizzle in oil and turn the heat up to medium-high. Add in the chicken thigh and saute for 2-3 minutes.
- Add in shrimp and saute for 1-2 minutes.
- Add in tofu, shallots, and garlic and saute for another 1-2 minutes.
- Add in the noodle and pour the sauce over the noodle. Saute together for 1-2 minutes and let the noodle soak in the sauce.
- Push the noodles to the side and crack in 2 eggs. Let the eggs sit for 30 seconds before breaking the yolk apart and saute the egg into the noodle.
- Turn the heat to high and Add-in bean spurs and green onion, saute for another 30seconds – 1 minute.
- Garnish with green onions and served with a side of lime wedges
Video
Nutrition
Serving: 260gCalories: 2691kcalCarbohydrates: 246gProtein: 169gFat: 113gSaturated Fat: 25gPolyunsaturated Fat: 38gMonounsaturated Fat: 41gTrans Fat: 0.3gCholesterol: 773mgSodium: 5259mgPotassium: 1788mgFiber: 15gSugar: 47gVitamin A: 1155IUVitamin C: 22mgCalcium: 1250mgIron: 19mg
