Phad Thai
Ingredients
- 1/3 of a 16oz package dried rice noodles ⓘ
- 3 tablespoons oil ⓘ
- 1 cup firm tofu, diced
- 2 eggs, beaten ⓘ
- 3 tablespoons peanuts, chopped ⓘ
- 1/2 cup chives or 1/2 cup spring onion, tops cut into 1 inch pieces ⓘ
- 2 cups bean sprouts ⓘ
- 1/2 cup chicken, sliced thin (optional) ⓘ
- 1 lime, cut into wedges
- 1 teaspoon dried crushed red pepper flakes (optional) ⓘ
- 1 tablespoon sugar ⓘ
- 2 tablespoons fish sauce ⓘ
- 1 tablespoon soy sauce ⓘ
- 2 tablespoons ketchup or 2 tablespoons chili sauce ⓘ
- 2 tablespoons tamarind paste, diluted with 2 tablespoons water ⓘ
Instructions
- Soak noodles in warm water until rubbery, at least 30 minute Drain well.
- While noodles soak, prepare all the other ingredients.
- In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
- In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
- Put 3 Tbs. Oil in wok and heat until hot.
- Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
- quickly add the tamarind/water mixture, stirring to soften noodles.
- Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
- Turn off heat.
- Add chives and mix well.
- Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).
Nutrition & Diet Analysis (per serving)
626
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).