Golden Dragon Pad Thai
Experience the exquisite fusion of bold flavors and vibrant textures with Golden Dragon Pad Thai, a stir-fried masterpiece that’s both authentic and irresistibly satisfying. Crafted with tender rice noodles, your choice of succulent chicken or shrimp, and a savory tamarind-based sauce, this dish delivers the perfect balance of sweet, tangy, and umami. Enhanced with crunchy bean sprouts, julienned carrots, and fragrant garlic, every bite bursts with fresh, dynamic flavors. Topped with crushed peanuts, cilantro, and a squeeze of lime for an irresistible finishing touch, this Pad Thai is not only simple to make but also ideal for weeknight dinners and flavorful gatherings. Ready in just 35 minutes, this essential Thai recipe is your go-to for satisfying cravings with ease!
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Recipe Information
Ingredients
- 200 g Rice noodles
- 250 g Chicken breast or shrimp (peeled and deveined)
- 2 Eggs
- 100 g Bean sprouts
- 3 cloves Garlic, minced
- 3 stalks Green onions, sliced
- 30 g Crushed peanuts
- 50 g Carrots, julienned
- 2 tbsp Cooking oil (such as vegetable or peanut oil)
- 2 tbsp Tamarind paste
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Brown sugar
- 0.5 tsp Chili flakes (optional)
- 2 Lime wedges
- 10 g Cilantro leaves (for garnish)
Instructions
Soak the rice noodles in warm water for 20-30 minutes until softened. Drain and set aside.
If using chicken, slice it thinly. If using shrimp, ensure they are peeled and deveined.
In a small bowl, mix tamarind paste, fish sauce, soy sauce, brown sugar, and chili flakes (if using). Stir well and set aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the chicken or shrimp and cook until fully cooked (chicken should be no longer pink, and shrimp should be opaque). Remove and set aside.
In the same wok, add the remaining tablespoon of oil. Toss in minced garlic and cook for 30 seconds until fragrant.
Crack the eggs into the wok and scramble them until cooked through.
Add the soaked rice noodles to the wok, followed by the tamarind sauce mixture. Toss everything together to coat the noodles evenly.
Return the cooked chicken or shrimp to the wok. Add bean sprouts, julienned carrots, and green onions. Stir-fry for another 2-3 minutes until vegetables are just tender.
Remove from heat and garnish with crushed peanuts, cilantro, and lime wedges.
Serve immediately and enjoy your Golden Dragon Pad Thai!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 37.9 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
