Traditional Pad Thai is one of the best Bangkok street foods. This recipe is with chicken. But you can also cook with shrimp.
Traditional Pad Thai
Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand.
Servings: 4 people
- 12 ounces dry rice noodles
- 16 ounces chicken fillet boned and skinless
- 1 ounce butter
- 4 eggs
- 4 tbsp oil
- 1/8 tbsp chilies
- 3 tbsp caster sugar
- 2 tbsp fish sauce
- 1 tbsp vinegar
- 5 ounces bean sprouts
- 1 lemon cut into slices
- 4 tbsp peanuts crushed
- 3 spring onions chopped
- Put the noodles in cold water for 40 minutes. Drain and put it to one side.
- Cook the chicken fillets in the butter. Put to one side.
- Heat the oil and then break the eggs into the pan and scramble.
- Add the chicken and warm through for 5 minutes. Then add the noodles, chili, sugar, fish sauce and vinegar.
- Stir while cooking for a few minutes and then add the bean sprouts and cook for another 3 minutes.
- Garnish the dish with the lemon slices, peanuts, and spring onions. Serve immediately.
Serving: 250g | Calories: 913kcal | Carbohydrates: 88g | Protein: 32g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 290mg | Sodium: 1068mg | Potassium: 534mg | Fiber: 4g | Sugar: 12g | Vitamin A: 593IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 3mg