In this fast bread, which can be turned into tiny loaves or muffins, a few sweet blueberries or strawberries balance the tartness of the rhubarb.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package medium-sized dried rice noodles
- 4 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1 ½ cups 1/2-inch wide strips of raw chicken breast
- ¼ cup white sugar
- ¼ cup fish sauce
- 2 tablespoons tamarind juice
- 1 tablespoon lime juice
- 3 tablespoons canola or peanut oil, divided
- ¾ teaspoon minced garlic
- 2 eggs
- ¾ tablespoon white sugar
- ¾ teaspoon salt
- ¾ cup chopped unsalted dry-roasted peanuts
- ½ teaspoon chili powder
- ¼ cup chopped fresh chives
- 1 cup fresh bean sprouts
Instructions
- Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
- Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
- Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
- Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
- Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
- Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.
Nutrition Facts
| Calories | 679 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 2614 mg |
| Sugars | 18 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe to a T except I had no chives. But I did add about 1 cup coursely cut yellow pepper, 1 cup coursely cut orange pepper, and 1 half head of diced broccoli and 8 oz of quartered mushrooms. I felt these additions make it more healthy and more visually appealing. It was fantastic!
good foundation recipe, made a few small tweeks replacing the soy with Tamari and increasing the garlic. Tasty! I forgot about eggs in Pad Thai … thanks for the reminder!