This restaurant-quality Pad Thai recipe is surprisingly easy to make at home with your favorite ingredients! Chicken, shrimp, and tofu versions included.
Servings:4 | Calories:653 | Total Fat:18g | Chol:195mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 2g
10 %
Total Carb 89g
30 %
Fiber 3g
12 %
Sugars 25g
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Cholesterol 195mg
65 %
Sodium 2068mg
86 %
Protein 34g
68 %
Calories:
39% Rice noodles
26% Others combined
19% Boneless skinless chicken breasts
14% Oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 batch Pad Thai Sauce (see below) 10 ounces thin rice noodles 3 tablespoons oil, divided 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces 1 cup bean sprouts 1/2 cup shredded carrots 4 cloves garlic, minced 3 eggs, whisked 3 green onions, sliced into 1 inch pieces toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges 1/3 cup packed brown sugar 1/4 cup fish sauce 1/4 cup tamarind concentrate 2 tablespoons soy sauce juice of 1 fresh lime 1/4 teaspoon crushed red pepper flakes (or more / less to taste)
Directions : View recipe directions on gimmesomeoven.com
