VEGETARIAN PAD THAI ALLRECIPES RECIPES

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AUTHENTIC PAD THAI RECIPE | ALLRECIPES

Authentic Pad Thai Recipe | Allrecipes image

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

Provided by Allrecipes

Categories Thai Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 ½ teaspoons garlic, minced
4 eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges

Steps:

Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Nutrition Facts : Calories 582.8 calories, CarbohydrateContent 78.8 g, CholesterolContent 132.2 mg, FatContent 21.3 g, FiberContent 4.3 g, ProteinContent 21.5 g, SaturatedFatContent 3.8 g, SodiumContent 1478.7 mg, SugarContent 22.6 g

PAD THAI RECIPES | ALLRECIPES

A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be …
From allrecipes.com

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HEALTHY VEGETARIAN STIR FRY RECIPES - EATINGWELL

“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish brown color. A quick version of the technique is used here to transform mushrooms and tofu into a rich, earthy, saucy dish. Serve over steamed brown rice or as a soup. To make this stir-fry vegetarian, see Vegetarian …
From eatingwell.com

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VEGETARIAN STUFFED RED PEPPERS : OPTIMAL RESOLUTION LIST ...

Vegetable Stuffed Peppers Recipe tip www.share-recipes.net. Low Carb Stuffed Peppers Good Food Gourmet. 7 hours ago Low Carb Stuffed Peppers 10 medium red peppers, rinsed & cut in …
From recipeschoice.com

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PAD THAI RECIPES | ALLRECIPES

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AUTHENTIC PAD THAI RECIPE | ALLRECIPES

The first attempt, pad thai was too dry, noodles didn't soften enough. Need to add some liquid. My second attempt I added enough chicken broth so noodles had enough liquid to soften properly. 2. Recipe has no heat like chili flakes or srirachi. I added both the second time, and after items 1 and 2 fixes, the pad thai …
From allrecipes.com

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