Ingredients for Pad Thai Thai Stir Fried Noodles
- Rice Noodles
- Boneless Skinless Chicken Breasts
- 2 cloves minced garlic
- Shallot
- 2 large eggs
- 1/2 tsp black pepper
- Vegetable Oil
- 1 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- White Vinegar
- 1 tbsp soy sauce
- 2 green onions, thinly sliced
- 1 cup bean sprouts
- Roasted Peanuts
- Fresh Cilantro
- Fresh Lime Juice
- Paad Thai Sauce
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How to Make Pad Thai Thai Stir Fried Noodles
- Cook 8 oz dried rice noodles according to package directions until just al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
- While noodles cook, prepare the sauce: In a small bowl, whisk together 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, and 1/2 tsp black pepper.
- Heat 3 tbsp vegetable oil in a wok or large skillet over high heat.
- Add 2 cloves minced garlic and 4 finely chopped shallots; stir-fry for 30 seconds until fragrant.
- Add 1 lb boneless, skinless chicken breast (or 14 oz firm tofu, cubed, or 2 cups mixed vegetables) and 2 tbsp oyster sauce. Stir-fry for 5-7 minutes until chicken is cooked through and vegetables are tender-crisp.
- Push the chicken mixture to one side of the wok. Add 2 large eggs to the empty space and scramble until cooked.
- Combine the scrambled eggs and chicken mixture.
- Add the cooked noodles to the wok. Pour the prepared sauce over the noodles and chicken, tossing quickly to coat evenly and prevent sticking.
- Stir in 1 cup bean sprouts, 2 green onions (thinly sliced), and 1/4 cup chopped peanuts.
- Garnish with fresh cilantro and a squeeze of lime juice.
- Serve immediately. Optional: Serve with store-bought Pad Thai sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
68g
Fat
25g
Carbs
40g
