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INGREDIENTS
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4-6 Servings
1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2-3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1-2 tablespoon oyster sauce (optional) |
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onions, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional) |
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METHODS
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1. Boil noodles until just soft (do not overcook).
2. Drain water and place noodles in separate bowl.
3. Meanwhile, heat 3 Tbsp oil in wok on high heat.
4. Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5. Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6. Cook eggs.
7. Mix eggs and chicken.
8. Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9. Stir in bean sprouts, green onion and peanuts.
10. Garnish with fresh cilantro and a quick squeeze of lime juice.
11. Serve immediately, with Pad Thai sauce, as desired. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 893
Calories from Fat 285 (31%)
Amount Per Serving %DV
Total Fat 31.7g 48%
Saturated Fat 4.9g 24%
Polyunsat. Fat 12.6g
Monounsat. Fat 12.1g
Trans Fat 0.1g
Cholesterol 139mg 46%
Sodium 2069mg 86%
Potassium 685mg 19%
Total Carbohydrate 121.7g 40% |
Dietary Fiber 5.9g 23%
Sugars 17.1g
Protein 30.8g 61%
Vitamin A 504mcg 10%
Vitamin B6 0.6mg 31%
Vitamin B12 0.6mcg 10%
Vitamin C 11mg 18%
Vitamin E 5mcg 17%
Calcium 113mg 11%
Magnesium 131mg 32%
Iron 4mg 23% |
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