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Authentic Pad Thai Noodles

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Ingredients

Adjust Servings:
2/3 cup dried rice vermicelli
1/4 cup peanut oil
2/3 cup firm tofu – thinly sliced
1 large egg – beaten
4 cloves garlic – finely chopped
1/4 cup vegetable broth
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tbsp white sugar
1 tsp salt
1/2 tsp dried red chili flakes
3 tbsp chopped peanuts
1 lb bean sprouts – divided
3 green onion whites – cut thinly across
3 greens – sliced into thin lengths
3 tbsp peanuts – chopped
2 limes for garnish – cut into wedges

Nutritional information

397
calories
39.5 g
carbohydrates
13.2 g
protein
23.3 g
fat
1234 mg
sodium
41 mg
cholesterol

Authentic Pad Thai Noodles

Features:
  • Veg
Cuisine:
    • 25 mins
    • Serves 4
    • Easy

    Ingredients

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    This authentic Pad Thai with dried rice noodles and chicken is a staple of Thai food. It is the closest you can get to bringing Thailand to your kitchen. Thai food is defined by being a wild amalgamation of separate ingredients and flavors that meld together perfectly to create an entirely new dish. If you want to learn how to make excellent Thai food, this is the dish to start with.

    Health Benefits

    One of the benefits of Asian cuisine is the prevalent use of fish sauce. It is a popular sauce that is made from fermented fish; and it uses their whole body – organs and all. This sauce carries all the nutrients of the fish, including the omega-3 fatty acids. And with the nutrients come the health benefits. Fish oil can aid in weight loss, improve your immunity, reduce inflammation and aid in arthritis and blood tissue repair.

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    How to make Authentic Pad Thai Noodles

    • Soak the vermicelli noodles in a bowl filled with hot water.
      • Let it soften.
      • Drain and set aside.
    • Heat peanut oil in a large wok at a medium high temperature.
      • Cook and stir tofu in the wok.
      • Rotate the pieces until they are golden on all sides.
      • Remove the tofu using a slotted spoon.
      • Drain on a paper towel lined plate.
    • Pour oil out of wok into a small bowl.
      • Leave 1 tbsp of oil behind in the wok.
    • Heat the remaining 1 tbsp of oil in the wok at a medium temperature until the oil begins to sizzle.
      • Pour in beaten egg and lightly toss to scramble it.
      • Remove scrambled egg from the wok then set aside.
    • Pour the oil you set aside in the bowl into the wok.
      • Toss garlic and drained noodles in wok until they are coated with oil.
      • Stir in sugar, soy sauce, vegetable broth, and lime juice.
      • Toss the noodles and gently push them around the pan to coat with sauce.
    • Gently mix in chili flakes, salt, tofu, scrambled egg, and 3 tbsp of peanuts.
      • Toss to mix all ingredients.
    • Mix in the green onions and bean sprouts.
      • Reserve about 1 tbsp of each for garnish.
      • Cook and stir until the bean sprouts soften slightly.
    • Arrange noodles on a warm serving platter.
      • Garnish with 3 tbsp of peanuts and the reserved green onions and bean sprouts.
      • Place lime wedges around the edges of the platter.
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