Jiwon's Pad Thai

Name: Jiwon's Pad Thai
Yield: 341 g
Ingredients: Fresh Egg 55 piece; Bean Sprouts 100 g; Onion 100 g; Frozen Shrimp 50 g; Oyster Sauce 30 servings (2 spoons); Olive Oil 6 g

251 kcal

#Pad Thai #Thai Food #Stir-fried Noodles #Rice Noodles #Southeast Asian Cuisine #Chicken Pad Thai #Shrimp Pad Thai #Easy Recipe #Air Fryer Pad Thai #Home-cooked Meal

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Ingredients

Main ingredients

Fresh Egg 1 piece
Bean Sprouts 100 g
Onion 100 g
Frozen Shrimp 50 g

Seasonings/Sauce

Oyster Sauce 30 servings (2 spoons)
Olive Oil 6 g

Nutrition summary

Carbohydrates 15.82 g 26%

Protein 21.43 g 35%

Fat 10.69 g 39%

Serving size 341g

Cooking steps

1

Soak the rice noodles in lukewarm water for 30 minutes.
2

Cut the chicken and shrimp into bite-sized pieces.
3

Prepare the bean sprouts, garlic chives, and onion.
4

Heat cooking oil in a pan and stir-fry the chicken.
5

Add shrimp and onion, then stir-fry together.
6

Add the soaked rice noodles and gently loosen them with a wooden spatula.
7

Pour in the Pad Thai sauce and mix well with the noodles and other ingredients.
8

Push the ingredients to one side of the pan, crack the egg, scramble it, and mix everything together.
9

Add bean sprouts and garlic chives, then stir-fry briefly.
10

Plate and finish with peanut powder, lime, and cilantro.

Jiwon's Pad Thai

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