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RECIPE
16 INGREDIENTS 14 STEPS 50min

Pad Thai Noodles

4.4
5 Ratings
Pad Thai is a quick stir-fry if you don’t want to measure out ingredients while you’re cooking
Pad Thai Noodles Recipe | SideChef
Pad Thai is a quick stir-fry if you don’t want to measure out ingredients while you’re cooking
Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
http://www.wishfulchef.com
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Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
http://www.wishfulchef.com
50min
Total Time
$7.61
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 oz
Rice Noodles
4 cloves
1/4 cup
1/4 cup
Tamarind Concentrate
1 tsp
Ground Chili Pepper
1 tsp
Ground White Pepper
1/3 cup
Dry Roasted Peanuts
1 cup
Palm Sugar
8 oz
Shrimp , peeled
8 oz
Firm Tofu
2 cups
Bean Sprouts
2 bunches
Scallions
1/4 cup
Water
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Nutrition Per Serving

VIEW ALL
CALORIES
757
FAT
22.7 g
PROTEIN
37.5 g
CARBS
99.2 g

Cooking Instructions

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Step 1
Soak Rice Noodles (8 oz) in warm water for 30 minutes.
Step 2
Chop the Tyson® Chicken Breasts (8 oz) if using.
Step 3
Rinse Bean Sprouts (2 cups) and Scallions (2 bunches) , dice the Garlic (4 cloves) , cut the Lime (1) into quarters and crush the Dry Roasted Peanuts (1/3 cup) .
Step 4
Drain and cut Firm Tofu (8 oz) and about 8 stalks of scallion into 1-inch long sticks.
Step 5
For the sauce, heat a small pot on medium. Mix Tamarind Concentrate (1/4 cup) , Palm Sugar (1 cup) , Fish Sauce (1/4 cup) , Water (1/4 cup) and Ground Chili Pepper (1 tsp) . Stir and crush palm sugar until fully dissolved and turn off heat.
Step 6
When noodles are soft enough (but still slightly harder than al dente pasta), rinse them in cold water and drain. Make sure all of your ingredients are set up and divided into equal portions. You`ll be cooking one portion at a time.
Step 7
Add 2 tbsp of oil to a wok or large non-stick pan. Heat on medium-high, until very hot. Add the chicken breast and cook for 1 min.
Step 8
Add firm tofu and garlic. Cook for about 45 secs, stirring frequently. Garlic should now be brown.
Step 9
Stir in noodles, then add 3 tbsp of sauce mixture. Coat noodles and meat well and stir vigorously to keep noodles from sticking. After about 2 mins, taste noodles to check if they’re soft enough.
Step 10
If not, add 2-3 Tbsp of water and continue to cook for a little longer.
Step 11
Add Shrimp (8 oz) and combine with noodles. Push everything aside creating an empty space in the middle.
Step 12
Crack the Eggs (4) wait 15 secs to set, then mix into the noodles. Sprinkle some Ground White Pepper (1 tsp) , add bean sprouts, and up to 1 Tbsp more sauce.
Step 13
Stir everything for 1 minute, then add scallions. Turn off heat and toss.
Step 14
To serve, top with the crushed peanuts and a generous squeeze of lime juice.

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Nutrition Per Serving
Calories
757
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
296.8 mg
99%
Carbohydrates
99.2 g
36%
Fiber
5.2 g
19%
Sugars
31.9 g
--
Protein
37.5 g
75%
Sodium
1729.8 mg
75%
Vitamin D
1.1 µg
6%
Calcium
275.5 mg
21%
Iron
5.9 mg
33%
Potassium
701.3 mg
15%
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