Scrambled Egg and Chicken Pad Thai Recipe
Follow this recipe to prepare a delicious Scrambled Egg and Chicken Pad Thai, a popular Thai dish made with stir-fried rice noodles, chicken, scrambled eggs, and a flavorful sauce.
Equipment
- 1 Wok or large skillet For stir-frying
- 1 Mixing bowl For preparing sauce
Ingredients
- 200 g Rice noodles Soaked in hot water until softened
- 300 g Chicken breast Thinly sliced
- 3 Eggs Lightly beaten
- 3 tbsp Peanut oil Or vegetable oil
- 1 cup Bean sprouts Fresh
- 1 Carrot Julienned
- 3 Green onions Chopped
- 1 cup Crushed peanuts
- 1 Lime Cut into wedges for serving
- 3 tbsp Fish sauce
- 2 tbsp Tamarind paste
- 2 tbsp Brown sugar
- 4 tbsp Water
- 1 tbsp Soy sauce
Instructions
- In a bowl, mix fish sauce, tamarind paste, brown sugar, water, and soy sauce until the sugar dissolves. Set aside.
- Heat 1 tbsp of peanut oil in a wok over medium-high heat, add the beaten eggs, and scramble them. Remove and set aside.
- Add the remaining oil to the wok, stir-fry the chicken until fully cooked, then remove and set aside.
- Add the soaked rice noodles to the wok, pour in the prepared sauce, and stir-fry until the noodles are evenly coated and heated through.
- Return the scrambled eggs and chicken to the wok, add the bean sprouts, julienned carrot, and green onions. Stir-fry for another 2-3 minutes.
- Serve hot, garnished with crushed peanuts and lime wedges.
Notes
For a vegetarian option, replace chicken with tofu and omit fish sauce; use soy sauce instead.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 150mgSodium: 1200mgPotassium: 450mgFiber: 3gSugar: 10gVitamin A: 200000IUVitamin C: 20.6mgCalcium: 800mgIron: 0.4mg
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