Prep time: Total of 15 minutes
Cooking time: About 10 minutes
Calories per serving (6 servings): About 520 (2 cups each)
Pad Thai is one of the most popular Thai dishes. Ahhh, Thai food – it’s tasty, fresh and satisfying. I used to buy these Pad Thai packets from the Asian store which are pretty good too. However, it has really become more important to me to know what’s in the food I eat since I started this mission to eat healthier.
For the past two weeks, I’ve been craving it especially every time I see the rice noodles in my pantry and ta-da, I finally got to make it!
Don’t let the list of ingredients intimidate you. It may seem a lot but the process is easy, trust me. Here we go:
Rice Stick Medium Noodles, 1 container, about 10 oz.
4 tbsps. EVOO (Extra Virgin Olive Oil), Canola Oil also works
2 cloves garlic, minced
2 stalks of green onion, sliced thinly
Boneless & Skinless Chicken Breasts, 4 oz, about 1.5 large ones cut into 1 inch pieces
8oz (about 20 pieces) Medium Shrimp (if using frozen ones, unthaw them first)
2 tbsps tomato sauce
2 tbsps Fish Sauce
2 tbsps smooth peanut Butter
4 tbsps dark brown sugar
2 tsps Crushed Red Chili Pepper Flakes
Bean Sprouts In Water, 1 Cup without liquid (I used Geisha brand for the lack of fresh sprouts)
2 medium farm fresh eggs, slightly beaten
Parsley flakes (for garnishing)
Lime wedges (optional, for garnishing)
Prepare the rice noodles according to package directions. This step requires waiting for the noodles to soften in hot water (about 8 minutes).
While waiting for the noodles to soften, prepare to cook the meats and sauce. In a large wok or frying pan, heat oil in medium high heat and stir fry the green onion and minced garlic for about a minute. Add chicken and stir fry for about 3 minutes or until the chicken is cooked through. Then add the shrimp and stir fry for about 2 minutes.
Then add tomato sauce, fish sauce, peanut butter, sugar and chili flakes and let simmer for about 3 minutes. The sauce will be a little thick. Add in the bean sprouts, mix the ingredients altogether and let simmer for another minute or two.
At this point, the noodles are ready. Drain the noodles and add them into the wok. Set the heat to low, add in the eggs and mix well with the other ingredients and make sure everything is evenly coated. Serve with parsley flakes and squeeze with some fresh lime juice. You may also add in a little bit of fish sauce if you wish. There you have it, gourmet Thai meal in the comfort of your own home!
Tidbit: Regular restaurant portions of Pad Thai has about 700 calories so I’d say I did pretty good with my version 🙂