NUTRITIONAL INFO PAD THAI RECIPES

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PAD THAI RECIPE | ALLRECIPES



Pad Thai Recipe | Allrecipes image

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

Provided by TRANSMONICON

Categories     World Cuisine    Asian    Thai

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
? tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Steps:

  • Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  • Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Nutrition Facts : Calories 523.8 calories, CarbohydrateContent 58.5 g, CholesterolContent 178.1 mg, FatContent 20.7 g, FiberContent 2.9 g, ProteinContent 26.4 g, SaturatedFatContent 5.7 g, SodiumContent 593.6 mg, SugarContent 8.1 g

BEEF PAD THAI RECIPE | EATINGWELL



Beef Pad Thai Recipe | EatingWell image

We've bulked up the serving size of beef pad thai by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice pad thai noodles to add an additional 3 grams fiber to each serving.

Provided by Katie Webster

Categories     Healthy Thai Recipes

Total Time 20 minutes

Number Of Ingredients 8

8 ounces pad thai rice noodles, preferably brown rice noodles
2 teaspoons canola oil
¾ pound lean ground beef
2 cups stringless snap peas
2 cups matchstick carrots
½ cup chopped scallions
½ cup pad thai sauce (see Tip)
Chopped peanuts and lime wedges for serving

Steps:

  • Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  • Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.

Nutrition Facts : Calories 464.8 calories, CarbohydrateContent 65.3 g, CholesterolContent 55.3 mg, FatContent 13 g, FiberContent 6.2 g, ProteinContent 22.5 g, SaturatedFatContent 4.1 g, SodiumContent 894.4 mg, SugarContent 14.3 g

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