Jackie'S Phad Thai Recipe

Name: Jackie'S Phad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. dried rice noodles, preferably 1/4 inch.; 1/2 lb. firm tofu, rinsed; 1 cup chicken broth; 2 T fish sauce (nam pla/nuoc mam); 3 T. catsup; 2 T. lime juice; 2 T. sugar; 1/4-1/2 tsp cayenne; 1 T. Salad oil; 4 cloves garlic, pressed or minced; 6 ounces lean boneless pork or skinned boned chicken, fat trimmed or shrimp, about 6 ounces (30-35 per pound); 1 large egg, beaten to blend; 6 green onion, ends trimmed, cut into 2-inch lengths; 3/4 pound bean sprouts, rinsed and drained; 3-4 T minced roasted peanuts; 1/4 cup fresh cilantro leaves; 1/2 cup finely shredded carrot; Lime wedges

Servings: persons

1/2 lb. dried rice noodles, preferably 1/4 inch.
1/2 lb. firm tofu, rinsed
1 cup chicken broth
2 T fish sauce (nam pla/nuoc mam)
3 T. catsup
2 T. lime juice
2 T. sugar
1/4-1/2 tsp cayenne
1 T. Salad oil
4 cloves garlic, pressed or minced
6 ounces lean boneless pork or skinned boned chicken, fat trimmed or shrimp, about 6 ounces (30-35 per pound)
1 large egg, beaten to blend
6 green onion, ends trimmed, cut into 2-inch lengths
3/4 pound bean sprouts, rinsed and drained
3-4 T minced roasted peanuts
1/4 cup fresh cilantro leaves
1/2 cup finely shredded carrot
Lime wedges

1
1. Soak noodles in hot (not boiling) water to cover until pliable, 10-20 minutes; drain well.
2
2. Cut tofu into 1/2 inch-thick slices; drain well. Sit slices on several layers of towels, cover with more towels, and press gently to remove water. JUST DRY IT AS WELL AS YOU CAN
3
3. Mix broth, fish sauce, catsup, lime juice, sugar and cayenne.
4
4. Place wok or 12-inch frying pan on high heat. When hot, add 1 T oil, swirl to coat pan. Add tofu, stir often until brown, (@5 minutes). Lift out of wok with slotted spoon. Set aside on a couple paper towels.
5
5. Add garlic, meat and stir fry until lightly browned, about 2 minutes, Push mixture to side of pain. Add beaten egg to empty space, cook until firmed up, then stir break apart. Add broth mixture, tofu, and drained noodles. Stir fry until noodles are hot, 2-3 minutes. Add onions and 1/2 of the bean sprouts. Mix until sprouts barely wilt.
6
6. Spoon noodle mixture equally onto plates, top with peanuts and cilantro leaves,. Either on top or along side noodles, mound equal portions of remaining bean sprouts, carrot and lime wedges.

1350

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 lb. dried rice noodles, preferably 1/4 inch., 1/2 lb. firm tofu, rinsed, 1 cup chicken broth, 2 T fish sauce (nam pla/nuoc mam), and more.

Yes, Jackie'S Phad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jackie'S Phad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions