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Pad Thai Fried Rice

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Pad Thai Fried Rice
2011-02-05 Main Dish
5 63

No need for take-out when you can make this outstanding fried rice in your own kitchen.

  • Servings: 4


2 Tbsp Dry Sherry
2 Tbsp Thai Nam Pla*, fish sauce
1 tsp Brown Sugar
1 Tbsp Rice Wine Vinegar
2 Tbsp Creamy Peanut Butter
1 tsp Red Chile Flakes
3 Tbsp Peanut Oil, divided
2 Eggs, lightly beaten
1 lb Chicken Tenders, cut into bite sized pieces
1 bunch Green Onions, thinly sliced
4 cloves Garlic, finely minced
1 cup Bean Sprouts
1 cup Shredded Carrots
3 cups Cooked Jasmine or Basmati Rice
1 bunch Cilantro, finely minced
½ cup Coarsely Chopped Salted Peanuts
Lime, for serving


In a bowl, combine sherry, nam pla, brown sugar, vinegar, peanut butter, and chile flakes. Mix well to combine; set aside. In a wok, heat 1 teaspoon oil to high heat. Add eggs and cook until done, about 1 minute. Remove from pan and set aside. To same pan, add 1-1/2 tablespoons oil and heat to high. Add chicken and cook, stirring often until done, about 5 minutes. Remove from pan and set aside. To same pan, add remaining oil and heat to high. Add green onions, garlic, bean sprouts and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add rice and continue cooking another 2 minutes, stirring often. Add reserved sauce, egg, and chicken. Mix well to combine and cook an additional 2 minutes. Top each serving with cilantro, peanuts, and a squeeze of lime juice.

Helpful Tips:

* Fish sauce can be found in the Asian ingredient aisle of grocery stores.