How to Make Pad Thai | Asian Recipes | Allrecipes.com

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity, while vinegar can mimic the tanginess of tamarind.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are often cheaper.

Soak 12 oz of rice noodles in a bowl of cold water for 30 to 50 minutes until soft, then drain and set aside.

Melt 2 tsp of butter or vegetable oil in a large heavy skillet or wok.

Add 1 lb of cut boneless skinless chicken breast and cook until browned, about 5 minutes, then remove and set aside.

Pour 1/4 cup of vegetable oil into the skillet and heat over medium-high heat.

Add 4 scrambled eggs into the hot oil and cook until firm.

Add the browned chicken back into the skillet and stir for another 5 minutes.

Add the softened noodles, 1 tbsp of white wine vinegar, 2 tbsp of fish sauce, 3 tbsp of sugar, and 1/2 tbsp of crushed red pepper, and toss to mix.

Continue cooking, stirring constantly for a couple of minutes until heated through.

Add 2 cups of bean sprouts and cook, stirring for another 3 minutes.

Taste and adjust seasonings, then remove from heat.

Garnish with 1/4 cup of crushed peanuts and 3 chopped green onions, and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens