Home-Style Pad Thai

Home-Style Pad Thai

Fish sauce provides the essential savory flavor in traditional Thai cuisine, but most versions are very high in sodium. Thai Kitchen has recently introduced a premium fish sauce that has 25 percent less sodium than its regular sauce but still delivers authentic taste. Cal/Serv: 495 Yields: 4 Prep Time: 0 hours 20 mins Cook Time:…

recipe image

Fish sauce provides the essential savory flavor in traditional Thai cuisine, but most versions are very high in sodium. Thai Kitchen has recently introduced a premium fish sauce that has 25 percent less sodium than its regular sauce but still delivers authentic taste.

Cal/Serv:
495

Yields:

4

Prep Time:

0

hours

20

mins

Cook Time:

0

hours

10

mins

Total Time:

0

hours

30

mins

8
oz.

thin rice noodles (about 1/8-inch wide), angel-hair pasta or thin spaghetti

4
oz.

firm tofu

3
tbsp.

lower-sodium fish sauce

1/4
c.

fresh lime juice (from 2 to 3 limes)

2
tbsp.

sugar

8
oz.

ground chicken

2


clove garlic

1/4
tsp.

ground red pepper (cayenne)

2


large eggs

2
c.

thinly sliced Napa cabbage (about 5 ounces)

1
c.

fresh bean sprouts

1/2
c.

fresh cilantro leaves

1/4
c.

unsalted roasted peanuts

2
tsp.

vegetable oil

2


green onions

Lime wedges

  1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.
  2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.
  3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking.
  4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl.
  5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.
  6. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish sauce mixture. Using tongs or 2 forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.

Home-Style Pad Thai

Cheryl Zibisky

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Pasta Recipes