Easy 79 min

Classic Pad Thai

american american_region asian caribbean chinese european korean mediterranean middle eastern region thai turkish vietnamese main side soup drink sweet spicy sour savory umami hard fast

Prep

37 min

Cook

42 min

Total

79 min

Ingredients (17)

8 ounces medium width rice vermicelli noodles g

3 tablespoons vegetable oil g

¼ pound ground chicken g

1 teaspoon hot pepper sauce g

1 red pepper, thinly sliced g

½ pound peeled, deveined raw shrimp g

3 cloves garlic, minced g

2 teaspoons freshly grated gingerroot g

½ cup vegetable or chicken broth g

½ cup Heinz Tomato Ketchup g

¼ cup lime juice g

3 tablespoons granulated sugar g

3 tablespoons fish sauce g

1 ½ cups bean sprouts g

3 green onions, thinly sliced g

¼ cup fresh coriander or parsley leaves g

chopped peanuts g

Nutrition

kcal

fat

carbs

protein

Instructions

Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.

Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.

Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.

Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.