Pad Thai Noodles

Name: Pad Thai Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: SAUCE; 2 Tbsp fish sauce; 1 Tbsp tamarind concentrated; 1/4 c coconut sugar; 2 Tbsp freshly squeeze lime juice; 1 tsp low-sodium soy sauce; PAD THAI; 8 oz dry flat rice noodles, soaked and drained; 8 c water; 4 Tbsp canola oil (substitute peanut oil), divided; 1 large chicken breast, cut into bite size pieces; 2 large green onions, finely chopped; 15 large prawns, peeled and deveined; 2 large cloves garlic, pressed; 1 Tbsp fresh ginger, minced; 2 large free-run eggs, beaten; 2 tsp sambal oelek, or more to taste; 1 1/2 c bean sprouts, rinsed and drained; 1/4 c roasted peanuts, chopped and divided; 1/4 c nira chives (substitute chives), cut into 1-inch long; 4 large lime wedges, for serving

By Francine Lizotte
@ClubFoody

With a beautiful mix of ingredients, this flavorful Pad Thai Noodles recipe will tantalize your taste buds! You can enjoy this meal in less than 20 minutes.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

2 servings

Prep:

5 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

SAUCE
2 Tbsp

fish sauce
1 Tbsp

tamarind concentrated
1/4 c

coconut sugar
2 Tbsp

freshly squeeze lime juice
1 tsp

low-sodium soy sauce
PAD THAI
8 oz

dry flat rice noodles, soaked and drained
8 c

water
4 Tbsp

canola oil (substitute peanut oil), divided
1 large

chicken breast, cut into bite size pieces
2 large

green onions, finely chopped
15 large

prawns, peeled and deveined
2 large

cloves garlic, pressed
1 Tbsp

fresh ginger, minced
2 large

free-run eggs, beaten
2 tsp

sambal oelek, or more to taste
1 1/2 c

bean sprouts, rinsed and drained
1/4 c

roasted peanuts, chopped and divided
1/4 c

nira chives (substitute chives), cut into 1-inch long
4 large

lime wedges, for serving
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How to Make Pad Thai Noodles

Step-by-Step

In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside
In a large bowl, soak rice noodles according to the package’s instructions.
In a wok or deep skillet over medium-high heat, add 2 tbsp. oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.
Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
Return skillet on the burner, reduce heat to medium and add the remaining 2 tbsp. oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tbsp. roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings
To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=zMlRT8zOrKs