Special Traditional Pad Thai
This is a traditional noodle Pad Thai recipe used by a friend’s mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
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|1 (12 ounce or 340 gram) package rice noodles|
|2 tablespoons of butter|
|1 pound of boneless, skinless chicken breast halves, cut into bite-sized pieces|
|1/4 cup of vegetable oil|
|1 tablespoon of white wine vinegar|
|2 tablespoons of fish sauce|
|3 tablespoons of white sugar|
|1/8 tablespoon of crushed red pepper|
|2 cups of bean sprouts|
|1/4 cup of crushed peanuts|
|3 green onions, chopped|
|1 lemon, cut into wedges|
Directions to make Special Traditional Pad Thai
- 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. Saute 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.
- Garnish with crushed peanuts, chopped green onions and wedge of lemon when serving
Related Recipe: Cambodian Seafood Noodle Soup
Serving Size: 4
Calories Per Serving: 532