Ingredients and Weight:
- 16 oz flat rice noodles
- 1 cup chicken broth
- 1/2 cup fish sauce
- 1/4 cup tamarind sauce
- 1/4 cup palm sugar (or brown sugar)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 eggs, beaten
- 1 cup chopped peanuts
- 1 cup bean sprouts
- 1 cup chopped green onions
- 1 cup chopped cilantro
- 1 lime, cut into wedges
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Soak the rice noodles in warm water for 15 minutes, or until softened.
- In a large skillet or wok, heat the chicken broth over medium heat.
- Add the softened rice noodles, fish sauce, tamarind sauce, palm sugar, soy sauce, and rice vinegar. Toss to combine.
- Push the noodles to the sides of the skillet and pour in the beaten eggs. Cook until set, breaking them into small pieces.
- Add the peanuts, bean sprouts, green onions, and cilantro. Toss to combine.
- Cook for 5-7 minutes more, or until the noodles are fully heated through and the sauce has thickened slightly.
- Serve immediately, garnished with lime wedges.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 15g
Dish Characteristics:
- Sweet and savory with a hint of spice
- Customizable with various toppings and sauces
- Easy to make and full of flavor
- Suitable for American tastes
User Comments:
- "This pad thai was delicious! The tamarind sauce gave it a unique tanginess that I loved."
- "I added some chopped pineapple and it was so good! The flavors were perfect."
- "This is the best pad thai I've ever had! It was so easy to make and everyone loved it."
Special Precautions and Tips:
- If you can't find palm sugar, you can substitute brown sugar.
- Adjust the amount of fish sauce and tamarind sauce to taste.
- Serve with additional lime wedges for a burst of citrus flavor.
