LEMONY PAD THAI
Everyone has their own way of making pad thai. This recipe is mine- a lighter version with a pleasant citrus flavor. The ramen used in this recipe is not the kind that comes packaged with a flavor packet- it's the good-quality kind that can be bought from Asian grocery stores. You can also use rice sticks or even spaghetti noodles if in a pinch.
Provided by rpgaymer
Categories Chicken Breast
Time 25m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt and black pepper. Heat the oil in a wok over medium-high heat. Add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
- Return the wok to medium-high heat. You should have a good bit of oil left; if not, add a some more. When the oil is hot, add the lemongrass, onion and serrano pepper. Stir-fry until the onion is soft, about 1 minute.
- Push the mixture to one side of the wok, then add the eggs to the other side. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir everything together.
- Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, tamarind concentrate and noodles. Stir and cook until heated through, about 2 minutes.
- Transfer to plates and top with peanuts, cilantro, and bean sprouts.
Nutrition Facts : Calories 708.3, Fat 39, SaturatedFat 10.7, Cholesterol 212.1, Sodium 3511.4, Carbohydrate 50.2, Fiber 5.8, Sugar 7.7, Protein 41.9
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Jesus Escutia
[email protected]I'm not a huge fan of tofu, but I really enjoyed it in this dish. The lemony sauce really brought out the flavor.
Muhammad Limon
[email protected]This is now my go-to pad Thai recipe. It's so easy to make and always turns out perfectly.
Tanjila Rahman
[email protected]This was a great way to use up leftover chicken. I also added some broccoli and carrots to the stir-fry, and it turned out delicious!
Hasan Arif
[email protected]Not bad, but not great.
ugyen khenrab
[email protected]Loved it! The sauce was perfect - tangy, sweet, and a little bit spicy. The noodles were cooked just right, and the tofu was crispy and flavorful.
Aashiq Khan
[email protected]This recipe was a bit too tangy for my taste. I think I'll try it again with less lemon juice next time.
Idris Oguntade
[email protected]Meh.
Fenco Junior
[email protected]This was a hit at my dinner party! Everyone loved the unique flavor combination of the lemony sauce and the pad Thai. I'll definitely be making this again.
Jacob Allen
[email protected]Easy to follow recipe and turned out delicious! Will definitely be making this again.
Bohlale Magubane
[email protected]This lemony pad Thai was a delightful twist on a classic dish! The bright citrus flavor added a refreshing touch, and the combination of textures was perfect. I especially loved the crispy tofu and the crunch of the peanuts.