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Nutrition Facts

Serving Size 1 (217g)

Recipe makes 8 servings

The following items or measurements are not included below:

chili-garlic sauce

Calories 327
Calories from Fat 86 (26%)
Amount Per Serving %DV
Total Fat 9.7g 14%
Saturated Fat 1.8g 9%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 128mg 42%
Sodium 793mg 33%
Potassium 431mg 12%
Total Carbohydrate 36.0g 11%
Dietary Fiber 2.6g 10%
Sugars 6.6g
Protein 24.9g 49%

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Thai Night

AprincessMOM :O)

Pad Thai with Chicken and Shrimp

Recipe #45005 | 25 min | 15 min prep | add private note

By: Just Call Me Martha
Oct 31, 2002

Many people consider this the best Pad Thai they have ever had. I quite often make a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. It is always a hit at our house.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Place noodles in large bowl and cover with boiling water for about 10 minutes.
  2. 2
    Drain.
  3. 3
    Set aside.
  4. 4
    Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
  5. 5
    Set aside.
  6. 6
    Cut chicken into 1" cubes.
  7. 7
    Peel and de-vein raw shrimp and chop coarsely.
  8. 8
    Finely chop garlic.
  9. 9
    Heat peanut oil in large frying pan or wok.
  10. 10
    Add garlic, chicken, shrimp and red pepper flakes.
  11. 11
    Stir until shrimp turns pink.
  12. 12
    Add sauce mixture and stir for 3 more minutes.
  13. 13
    Add beaten eggs and stir constantly for one minute.
  14. 14
    Add drained rice noodles and toss until coated.
  15. 15
    Stir in bean sprouts, onions and 1/2 cup cilantro.
  16. 16
    Stir and toss for a minute or so, until heated.
  17. 17
    Spoon out onto large serving platter.
  18. 18
    Sprinkle with chopped peanuts and remaining cilantro.
  19. 19
    Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

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Featured Reviews for This Recipe

From: Chef #837152

On Oct 7, 2008

We love Thai food at my house, and this one kept calling to me, so I made it. DS thought it was excellent, and I have to admit, I really enjoyed it too! I did double the sauce, as another poster did, and I made with 1 lb. shrimp and 1/2 lb. of scallops, and cut the scallops in quarters, as they were big. Excellent, thanks!

0 people found this review helpful

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  • From: Karilou

    On Aug 25, 2008

    We loved this! Even my 3 kids ate it up. I made it just as is, but left out the shrimp. Super easy and yummy! Can't wait to make it again.

    0 people found this review helpful

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    From: LifeIsGood

    On May 7, 2007

    Fabulous!! If you like Pad Thai..you must try this recipe. I did double the sauce (fish sauce, ketchup, worcestershire sauce, chili-garlic sauce & sugar), as suggested, and it was perfect. Please don't be afraid of the fish sauce..you are sure to love it in the finished product. On step 10: I added the chicken first and stir fried it for a few minutes before adding the shrimp, garlic & red pepper. I LOVED this recipe. Thank you so much!! P.S. Next time - As I'm the only one in my family who likes cilantro, I'll only use half the suggested amt. and add it only on top of mine. The limes are opt. for us too..I had it without and still loved the result. Delish!!

    5 people found this review helpful

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  • reviewer icon

    From: Mysterygirl

    On Jan 27, 2003

    I adjusted the noodles down to 1/2 pound per Martha's instructions to me, but doubled the sauce anyway - I like stuff juicy - and this was perfect! Thanks - I've been looking for a pad thai recipe and I have definitely found a real keeper.

    5 people found this review helpful

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  • Read all 39 reviews

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