Okinawan-Style Pad Thai
Okinawan-Style Pad Thai might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 21g of protein, 31g of fat, and a total of 556 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of chives, chili powder, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes.
Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes.
Add more sugar or chili powder if desired.
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.