Pad Thai Recipe
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Ingredients: |
Ingredients: 3 T Coconut oil 2 T Garlic - rough chopped 6 Eggs 8 T Pad Thai sauce Mushroom Soy sauce 14 oz. Rice Stick (Dragonfly brand) - put in hot water to soften for 5 min-drain Knorr Chicken Bouillon Powder 4 C Cabbage - roughly chopped 1 bag of Bean Sprouts Carrots - matchstick 1/2 Red Bell Pepper - 1" long segments 1/2 Greed Bell Pepper - 1" long segments Green Onion x6 - 1" long segments Cilantro - 1 cup - torn Tofu - extra firm - sauteed then sliced (if desired) 3 Chicken Breasts - sliced thin (marinate in chicken bouillon powder & mushroom soy sauce) *Shrimp - full bag (pre-cooked, no tails) Peanuts (dry) - 1/2 cup - smashed Pickled Radish (1-2T)- if desired Paprika for color
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Directions: |
Directions:Using wok skillet, add coconut oil and chopped garlic. Saute slightly.
Add 8 T of pad thai sauce and sprinkle some chicken bouillon powder. Add marinated and sliced chicken breasts to skillet and saute until almost done. Make an opening in the middle of the pan moving the chicken to the sides. Add eggs and create scramble in the middle of pan until almost done. Incorporate with chicken.
Add drained noodles and incorporate all. Saute 4-5 minutes until hot. Move all to the side in the pan. Add vegetables, shrimp and tofu. Cook 5 minutes or so then incorporate with everything else. Can also add pinch of sugar, 1 t. of chicken powder and 1 T mushroom soy.
Add green onions, cilantro & peanuts to the top along with pickled radish (if desired). Serve piping hot.
It's best to do this in 2 portions since it's too many ingredients for the pan to hold all at once. Enjoy!
*Hold off & add warmed shrimp right before serving - otherwise it's chewy & overdone. |
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Number Of
Servings: 8-10 |
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Personal
Notes: Chon Williams 9/11/18
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