|
|
|
|
|
Join Now | Sign In
Search

Pad Thai Recipe

Submit A Photo
www.gandrpublishing.com
Share this!
Ingredients
  • 1 package rice noodles (12 ounce package)
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lemon, cut into wedges
Directions
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. Heat butter in a wok or large heavy skillet. Sauté chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Find similar...
3 of 20 (below)
Go >
4 .. 20
thai chicken or turkey balls
thai chicken or turkey balls Recipe
1 of 20..
Rating of 3 out of 5.0 stars
dry bread crumbs
green onions
ground coriander seed
cilantro
Thai Sweet Chili Sauce
thai grilled flatbread with mango sweet chili sauce
thai grilled flatbread with mango sweet chili sauce Recipe
2 of 20..
not yet rated
Thai Kitchen® Sweet Red Chili Sauce
creamy peanut butter
soy sauce
vegetable oil
baby bok choy
thai chicken wraps
thai chicken wraps Recipe
3 of 20..
Rating of 4 out of 5.0 stars
Butter lettuce leaves
cabbage
chicken breast
broccoli
carrots
Go >
4 .. 20
Similar Recipes - Search Ingredients
Related Recipes
More Appetizers & Snacks Recipes
Search

Ratings, Reviews & Comments

There currently aren't any reviews or comments for this recipe. Be the first!
view more

Pad Thai Recipe - Related Content

Glossary Terms
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked.
cactus pad Glossary Term
The edible leaf or paddle of the prickly pear cactus and other varieties of cactus. It is prepared by removing the thorns and eyes, after which it is served fresh, canned, cooked, steamed, or pickled.
thai eggplant Glossary Term
A variety of Asian eggplant that can range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color.
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2013 Tecstra Systems, All Rights Reserved, RecipeTips.com