Golden Dragon Pad Thai Recipe

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Golden Dragon Pad Thai
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Ingredients
19
Count
Nutrition
850
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Soak the noodles in a good amount of cold water for an hour or more.
  2. Place 1/4 cup warm water in a small bowl and combine with the tamarind paste and soak it for at least 15 minutes or more.
  3. Slice chicken ino 1/4-inch long strips.
  4. If you are having a hard time cutting thinly through fresh chicken meat, place it in the freezer for about 15-20 minutes or so to harden a little bit; then slice it. It should now slice easilly.
  5. Set the sliced chicken aside.
  6. Now slice the fried tofu into 3/4 inch size cubes.
  7. Set the tofu aside
  8. Use a blender or food processor to grind peanuts into a coarse meal.
  9. Set the Peanut meal aside.
  10. Take the reserved tamarind paste in its water. Mash the tamarind in the water and transfer the muddy looking mixture to a strainer set into a bowl. Continue mashing in the strainer with a spoon, forcing as much waterto strain into the bowl as you can, Scrapeing off any juice that clings underneath the strainer.
  11. You should have about 5 Tablespoons of tamarind juice. Add to it the fish sauce, lime juice and sugar. Beat the mixture thoroughly to combine and set aside. Discard the solids left behind in the strainer.
  12. In a wok or large frying pan, heat oil until it is just about to smoke. Add garlic and stir, and cook for about 30 seconds or so. Then add the chicken and stir-fry for about 1 minute.
  13. Now add the tofu and shrimps and stir-fry for another minute. crack the eggs into wok and fry without breaking them up for 1 or 2 minutes.
  14. While the eggs are cooking, drain the noodles quickly, then add them to the wok with a quick fold. Stir-fry for 1 minute bringing the mixture from the bottom up.
  15. Add reserved tamarind juice, and continue stir-frying, mixing it all together for 1or 2 minutes. The noodles will have shrunk to about half of their original volume and softened up to al dente (cooked but firm not mushy).
  16. Add 2/3 of the reserved ground peanuts and stir. Then Add 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat.
  17. Transfer Pad Thai noodles to serving platter and sprinkle with roasted chilies and top with the rest of the ground peanuts, the rest of the sprouts, and some strips of red pepper and fresh coriander leaves. Garnish with some of lime wedges on the side and serve immediately while still fresh and hot.
  18. .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 850.07 Kcal (3559 kJ)
Calories from fat 447.39 Kcal
% Daily Value*
Total Fat 49.71g 76%
Cholesterol 119.12mg 40%
Sodium 1604.92mg 67%
Potassium 436.41mg 9%
Total Carbs 83.22g 28%
Sugars 11.75g 47%
Dietary Fiber 8.54g 34%
Protein 24.51g 49%
Vitamin C 51mg 85%
Iron 3.7mg 20%
Calcium 162mg 16%
Amount Per 100 g
Calories 245.55 Kcal (1028 kJ)
Calories from fat 129.23 Kcal
% Daily Value*
Total Fat 14.36g 76%
Cholesterol 34.41mg 40%
Sodium 463.59mg 67%
Potassium 126.06mg 9%
Total Carbs 24.04g 28%
Sugars 3.4g 47%
Dietary Fiber 2.47g 34%
Protein 7.08g 49%
Vitamin C 14.7mg 85%
Iron 1.1mg 20%
Calcium 46.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.3
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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