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Potato Noodle Pad Thai

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Potato Type: Yellow
Cuisine: AmericanAsian
Prep Method: Boiled

Dish

Main Dish

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

Authentic Pad Thai sauce over al dente potato noodles.

Ingredients

  • 8 each (1600 g) Yellow Potatoes (Large)
  • 4 tbsp (59 ml) Vegetable oil
  • 1 lb. (453 g) Chicken Thighs (Boneless, Skinless, Cut into Cubes)
  • 4 each (200 g) Whole Eggs (Scrambled)
  • 1 cup (104 g) Bean Sprouts
+

Sauce

  • ¼ cup (59 ml) Tamarind Juice (From Tamarind Paste)
  • ¼ cup (59 ml) Fish Sauce
  • 2 tbsp (12 g) Dried Shrimp
  • 2 tbsp (29 ml) Soy Sauce
  • 2 tbsp (29 ml) Oyster Sauce
  • 2 tbsp (24 g) Palm Sugar
  • 2 tbsp (29 ml) Vegetable Oil
  • 1 tbsp (8 g) Garlic (Minced)
  • 2 tbsp (20 g) Shallots (Chopped)
  • ¼ cup (59 ml) Water
  • 1 tbsp (7 g) Corn Starch
+

Garnish

  • ¼ cup (26 g) Green Onions (Chopped)
  • ¼ cup (31 g) Toasted Peanuts (Chopped)
  • ¼ cup (5 g) Cilantro (Chopped)
  • As needed Lime Wedges

Preparation

  1. Gather all ingredients and equipment needed.
  2. Peel yellow potatoes and place them in a vegetable sheeter to make thin sheets. Then carefully fold sheets and slice lengthwise to make ¼-inch thick noodles.
  3. In a large pot, fill with cold water enough to cover potato noodles, add in raw potato noodles, and bring to a boil, then reduce heat to a simmer, and continue to cook until just done. Then drain water and place potato noodles in an ice bath to stop the cooking process. Set aside.
  4. In a frying pan or skillet, on medium-high heat, add vegetable oil and cubed chicken thighs that have been seasoned with salt and ground black pepper, and cook until just done. Set aside.
  5. In a small bowl, place 1 tbsp of tamarind paste, add ½ cup of hot water and mix until paste slightly dissolves, strain juice from pulp or seeds, and set aside tamarind juice.
  6. To make the Pad Thai sauce, in a large frying pan or skillet, on medium-high heat, add vegetable oil and the dried shrimp and sauté until aromatic, then add palm sugar and slightly caramelize, then add garlic and shallots, sauté for about a minute, then add tamarind juice, fish sauce, soy sauce, and oyster sauce, and mix and let simmer. In a small bowl, add water and cornstarch then mix to make a slurry and add to the sauce to thicken.
  7. Then add your potato noodles, carrots, and bean sprouts to the skillet with the sauce and toss until noodles are fully coated.
  8. To serve, place noodles on a serving platter and garnish with, green onions, cilantro, roasted peanuts, and lime wedges. Serve immediately and enjoy!

Variations

Equipment needed:

Vegetable sheeter – to make potato noodles

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Nutrition Facts Per Serving

Calories

440

Fat

16g

Sodium

1090mg

Cholesterol

140g

Vitamin C

35.61mg

Carbohydrates

55g

Fiber

3g

Protein

21g

Potassium

146mg

Sugar

8g

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