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Pad Thai

Pad Thai is one of the most popular Thai dishes around the world. It’s not hard to make your own version at home with this great recipe.

Pad Thai
Pad Thai or Phat Thai is a dish of stir-fried pho noodles (a type of rice noodle) with eggs, fish sauce, tamarind juice, red chilli pepper, and any combination of bean sprouts, shrimp, chicken, hot dogs, or tofu. It is garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chilli oil, chilli powder, vinegar, fish sauce, sugar). It is usually served with spring onions and pieces of raw banana flower. Rice and thin noodles are also used as a variation of the dish.
Ingredients
  • 115 g dried rice noodles
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 225 g small shrimp, peeled and deveined
  • 2 cups bean sprouts
  • ½ cup sliced spring onion greens
  • 3 tablespoons rice vinegar
  • 2½ tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon chilli-garlic sauce
  • 2 tablespoons chopped dry-roasted peanuts
Instructions
  1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
  2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
  3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, spring onion greens, vinegar, fish sauce, sugar and chilli-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Nutrition Information
Serving size: 4 Calories: 294 Fat: 7g Saturated fat: 2g Unsaturated fat: 5g Carbohydrates: 37g Sugar: 9g Sodium: 1529mg Fiber: 2g Protein: 19g Cholesterol: 165mg
 

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