Kuay Tiaw Pad Thai Recipe

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Kuay Tiaw Pad Thai
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Ingredients
21
Count
Nutrition
1601
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
  2. Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
  3. Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
  4. Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
  5. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  6. Pat Thai Sauce:
  7. Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
  8. Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
  9. You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1600.72 Kcal (6702 kJ)
Calories from fat 634.59 Kcal
% Daily Value*
Total Fat 70.51g 108%
Cholesterol 282.57mg 94%
Sodium 10086.89mg 420%
Potassium 901.11mg 19%
Total Carbs 203.52g 68%
Sugars 115.51g 462%
Dietary Fiber 5.78g 23%
Protein 42.27g 85%
Vitamin C 56.1mg 93%
Iron 5.8mg 32%
Calcium 142.6mg 14%
Amount Per 100 g
Calories 177.52 Kcal (743 kJ)
Calories from fat 70.38 Kcal
% Daily Value*
Total Fat 7.82g 108%
Cholesterol 31.34mg 94%
Sodium 1118.67mg 420%
Potassium 99.94mg 19%
Total Carbs 22.57g 68%
Sugars 12.81g 462%
Dietary Fiber 0.64g 23%
Protein 4.69g 85%
Vitamin C 6.2mg 93%
Iron 0.6mg 32%
Calcium 15.8mg 14%

* 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

  • 37.1
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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