0 0
Bangkok Style Chicken Pad Thai

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 ounces rice noodles (vietnamese bahn pho or thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon lime peel, grated
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
4 1/2 teaspoons rice vinegar
1 tablespoon chili sauce
3 tablespoons cooking oil
1 lb chicken breast, cut into bite-sized strips (boneless, skinless)
1 tablespoon garlic, minced
1 egg, lightly beaten
1 cup fresh bean sprout
1/3 cup green onion, sliced
2 tablespoons fresh cilantro, chopped

Nutritional information

643.6
Calories
264 g
Calories From Fat
29.4 g
Total Fat
5.8 g
Saturated Fat
119.1 mg
Cholesterol
1430.4 mg
Sodium
61.9 g
Carbs
3.1 g
Dietary Fiber
9.7 g
Sugars
32.5 g
Protein
276g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Bangkok Style Chicken Pad Thai

Features:
    Cuisine:

    Pretty nice stuff! I doubled it and added more chili sauce! It was good but wasn't like my fav pad Thai - was missing a 'hot sweetness'.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Bangkok Style Chicken Pad Thai, Old recipe from my grandmother’s recipe box dated sometime in the ’60’s Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand , Pretty nice stuff! I doubled it and added more chili sauce! It was good but wasn’t like my fav pad Thai – was missing a ‘hot sweetness’ , Great recipe! It tasted like my favorite restaurant Pad Thai Will be going in my recipe book!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place Noodles in a Large Bowl. Add Enough Hot Tap Water to Cover; Let Stand For 10 to 15 Minutes or Until Pliable but not Soft. Drain Well in a Colander.

    2
    Done

    Meanwhile, For Peanut Topping, Combine Peanuts and Lime Peel; Set Aside.

    3
    Done

    in a Small Bowl Combine Fish Sauce, Lime Juice, Brown Sugar, Rice Vinegar, and Chile Sauce; Stir Until Smooth. Set Aside.

    4
    Done

    in a 12-Inch Nonstick Skillet Heat 1 Tablespoon of the Oil Over Medium-High Heat. Add Chicken and Garlic; Cook and Stir For 6 Minutes Until Chicken Is Tender and No Pink Remains. Transfer to a Bowl.

    5
    Done

    Add Egg to the Hot Skillet and Cook For 30 Seconds. Turn Egg With Spatula and Cook For 30 to 60 Seconds More, Just Until Set. Remove and Chop Egg; Set Aside.

    6
    Done

    in Same Skillet Heat Remaining 2 Tablespoons Oil Over High Heat For 30 Seconds. Add Drained Noodles and Sprouts; Stir-Fry For 2 Minutes. Add Fish Sauce Mixture and Chicken; Cook 1 to 2 Minutes More Until Heated Through.

    7
    Done

    Divide Noodle Mixture Among Four Plates. Sprinkle Each Serving With Egg and Peanut Topping. Garnish With Green Onion and Cilantro.

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Healthy Blt Wrap Recipe - Low-Calorie And Delicious
    previous
    Healthy BLT Wrap Recipe – Low-Calorie and Delicious
    Authentic Italian-Style Scrambled Eggs Recipe
    next
    Authentic Italian-Style Scrambled Eggs Recipe
    Healthy Blt Wrap Recipe - Low-Calorie And Delicious
    previous
    Healthy BLT Wrap Recipe – Low-Calorie and Delicious
    Authentic Italian-Style Scrambled Eggs Recipe
    next
    Authentic Italian-Style Scrambled Eggs Recipe

    Add Your Comment

    5 × one =