Pad Thai Worth Making

Ingredients and Weight:

• 1 pound dried rice noodles
• 8 ounces chicken or tofu, cut into bite-sized pieces
• 8 ounces shrimp, peeled and deveined
• 8 ounces bean sprouts
• 8 ounces chopped peanuts
• 8 ounces chopped scallions
• 4 eggs
• 1/4 cup vegetable oil
• 1/4 cup chopped onion
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Difficulty Level: 3 (intermediate)

Preparation Method Steps:

1. Soak the rice noodles in hot water for 10 minutes, or until softened. Drain and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and shrimp and cook for 5-7 minutes, or until cooked through.
3. Add the onion, bean sprouts, peanuts, and scallions and cook for another 2-3 minutes, or until the vegetables are softened.
4. In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, brown sugar, and rice vinegar.
5. Pour the sauce mixture over the noodles and toss to coat.
6. Push the noodles to one side of the skillet and crack the eggs into the other side. Cook the eggs until set, then scramble them into the noodles.
7. Serve the Pad Thai immediately, garnished with chopped peanuts, scallions, and lime wedges.

Nutritional Information (per serving):

• Calories: 500
• Fat: 20 grams
• Protein: 25 grams
• Carbohydrates: 50 grams
• Sugar: 20 grams
• Sodium: 1000 milligrams

Dish Characteristics:

• Savory, tangy, slightly sweet flavors
• Tender chicken or tofu and shrimp
• Crunchy bean sprouts and peanuts
• Vibrant green scallions
• Fresh lime wedges for brightness and acidity

User Comments:

• "This Pad Thai is amazing! The flavors are so complex and satisfying."
• "I love the combination of textures in this dish."
• "The lime wedges really brighten up the flavors."
• "This is the best Pad Thai I've ever had."
• "A great way to experience authentic Thai flavors at home."

Special Precautions and Tips:

• Use fresh tamarind paste for the best flavor.
• If you can't find tamarind paste, you can substitute 1/4 cup of lemon juice mixed with 1 tablespoon of brown sugar.
• If you don't have a wok, you can use a large skillet or Dutch oven.
• Serve the Pad Thai immediately for the best flavor and texture.