Recipes
![Pad Thai by Chelsea Goodwin]()
Pad Thai by Chelsea Goodwin
Energy
522 cals
Protein
24 g
Carbs
63 g
Fat
18 g
Calculated automatically based on ingredients
Ingredients
- 1/4 Cup brown sugar
- 1/4 Cup fish sauce
- 1 1/2- 2 Tbs tamarind puree
- 1 1/2 Tbs dark soy sauce
- 300-400g Pad thai noodles
- Peanut oil or vegetable oil for cooking
- 250-300g Chicken breast, thinly sliced
- 3-4 Eggs, beaten
- 1/2 Brown onion
- 3 Cloves garlic, thinly sliced or minced
- 250g Bean sprouts
- Fresh coriander, lime, crushed peanuts and/or green onions for garnish
Directions
1
Soak noodles in a large, covered bowl or pot of boiling water for 15-20 minutes. Do this about 5-10 minutes prior starting the stirfry so the noodles are ready at the right time.
2
Mix sauce ingredients and set aside.
3
Heat 1-2 Tbs of oil in a large pan or wok over medium-high heat and stirfry chicken until cooked through, then remove and set aside.
4
Add a small amount of oil to the wok and scramble the eggs until they're cooked but still very soft and remove to a bowl with the chicken.
5
Wipe the wok out with a paper towel, drain the noodles then add 2 Tbs of oil and stir fry the onion and garlic for about a minute.
6
Crank up the heat to high and add the noodles in with the sauce and stir fry for a few minutes. Add in the bean sprouts, chicken and egg and stirfry for another minute or so until everything is well combined.
7
Serve into bowls and top with your garnishes of choice.
Have a question? Contact us
Have a question? Contact us
