I love Pad Thai and after having this numerous times at Thai restaurants, I decide it was about time to figure out how to make my own. I did some research, added some of the main ingredients, and tweaked the traditional recipe to make it my own.
Servings: 7, Serving Size: 1 cup
Calories: 211.1, Protein: 12.9 g, Carbohydrate: 12.9 g, Fat: 10.6 g, Potassium: 265.2 mg, Calcium: 43.6 mg, Sodium: 820.0 mg
1/2 lb rice noodles
6 oz shrimp, raw, cleaned, deveined
1/2 lb chicken breast (diced)
1 red bell pepper, cut lengthwise
2/3 cup carrots, French cut
3/4 cup bean sprouts
1/4 cup green onions
1/3 cup crushed peanuts
2 cloves garlic, minced
2/3 cup cilantro
3 tbsp cooking oil
Pad Thai Sauce Ingredients:
2 tbsp vinegar
2 tsp ginger root, diced
3.5 tbsp brown sugar
4 tbsp fish sauce
3 tbsp lime juice
3 tbsp soy sauce, lite
1 tsp cayenne pepper (optional)
I used thin rice noodles for this recipe but you can use the traditional wide noodles if you’d like. Soak the noodles in boiling hot water for 2 minutes then drain. You want to make sure not to leave it soaked in the water too long as this would make it too soft. Keep in mind, you would be stir frying it with the rest of the ingredients so you also want it to hold well.
Mix the sauce ingredients together in a bowl and set aside.
Season chicken with 1 bouillon cube, and stir fry in 3 tbsp of oil. Once the chicken is almost done, add in the shrimp and let it cook as well. When the shrimp starts to turn translucent, add in the eggs and scramble together.
When the chicken, shrimp and eggs are thoroughly cooked, add in the cilantro, bean sprouts, carrots, green onions and bell pepper. Cook for about 3 minutes, and then pour in the Pad Thai sauce.
Add in the noodles, and mix until well coated with the sauce.
Serve warm, with a slice of lime. You can garnish with some crushed peanuts if you like.