Ingredients and Weight:
- Rice noodles, 8 ounces
- Chicken breasts, cooked, shredded, 1 pound
- Shrimp, peeled and cooked, 1 pound
- Tofu, firm, diced, 14 ounces
- Bean sprouts, 1 cup
- Green onions, chopped, 1/2 cup
- Cilantro, chopped, 1/2 cup
- Peanuts, chopped, 1/2 cup
For the Sauce:
- Soy sauce, 1/4 cup
- Fish sauce, 1/4 cup
- Brown sugar, 1/4 cup
- Tamarind paste, 1 tablespoon
- Rice vinegar, 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak rice noodles in warm water for 10 minutes until softened.
- Combine sauce ingredients in a bowl and set aside.
- Heat a large skillet over medium heat. Add chicken, shrimp, and tofu and cook until heated through.
- Drain noodles and add to the skillet.
- Add sauce and stir-fry for 5 minutes or until noodles are cooked and sauce is absorbed.
- Stir in bean sprouts, green onions, and cilantro.
- Serve immediately topped with peanuts.
Nutritional Information:
- Calories: 400 per serving
- Protein: 30 grams
- Carbohydrates: 50 grams
- Fat: 15 grams
Dish Characteristics:
- Savory and sweet with a tangy kick
- Perfectly balanced textures
- Vibrant colors and fresh flavors
User Comments:
- "This pad Thai was phenomenal! It had all the flavors I love and was so easy to make."
- "I'm not a huge fan of Thai food, but this dish converted me! It's so delicious and satisfying."
- "The sauce was spot-on and the noodles were cooked perfectly. I'll definitely be making this again."
Special Precautions and Tips:
- Use tamarind paste that is softened before adding to the sauce.
- If you don't have rice vinegar, you can substitute white vinegar or lemon juice.
- Serve with lime wedges for an extra burst of flavor.
