Pad Thai
- vegetable oil (for frying)
- 12 oz. chicken (2 oz. per serving)
- 4 cloves (10g) minced garlic (about 1/2+ clove per serving)
- sauce (about 1/4 cup per serving)
- 1 lb. (500g) rice noodles, soaked in warm water to soften (but not too soft)
- 6 eggs (1 egg per serving)
- 1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)
- 1 cup (155g) ground peanuts (1-2 tbsps per serving)
- 3-4 cups bean sprouts (1/2 cup per serving)
- 1/2 cup (75g) pickled turnips, chopped (1+ tbsp per serving)
- 1 cup garlic chives or green onions, chopped (2 tbsps per serving)
- more sprouts (garnish)
- fresh limes (garnish)
- 1/2 cup (130g) tamarind paste
- 1/2 cup (120g) fish sauce
- 1/3 cup (75g) brown sugar
- 1 tbsp (9g) chili powder (to taste)
- Produce
- Bean sprouts (3 cups)
- Garlic (4 cloves)
- Garlic chives or green onions (1 cup)
- Limes, fresh (1)
- More sprouts (1)
- Peanuts, ground (1 cup)
- Pickled turnips (1/2 cup)
- Seafood
- Shrimp (1 lb.)
- Meat
- Chicken (12 oz.)
- Condiments
- Fish sauce (1/2 cup)
- Sauce (1)
- Tamarind paste (1/2 cup)
- Cooking & Baking
- Brown sugar (1/3 cup)
- Chili powder (1 tbsp)
- Vegetable oil (1)
- Pasta & Grains
- Rice noodles (1 lb.)
- Refrigerated
- Eggs (6)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published July 6, 2009 (3 years ago).
99 people saved this recipe.
