Chicken Pad Thai
Chicken Pad Thai might be just the main course you are searching for. This recipe makes 4 servings with 584 calories, 35g of protein, and 18g of fat each. For $1.96 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 14 people found this recipe to be flavorful and satisfying. It is brought to you by Lady Behind the Curtain. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up vegetable oil, ginger, lime, and a few other things to make it today. A few people really liked this Asian dish. It is a good option if you're following a dairy free diet. With a spoonacular score of 83%, this dish is excellent. How To Make Pad Thai (Vegetarian Pad Thai ), Chicken Pad Thai, and Chicken Pad Thai are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
3 cups bean sprouts
1/8 teaspoon black pepper
3/4 pound boneless chicken breast, cut into small pieces
1/3 cup chicken stock
1/3 cup dry roasted peanuts, roughly chopped
1 egg, slightly whisked
4 cloves garlic, minced
1 tablespoon ginger, peeled and grated
4 green onions, sliced, divide the white from the green
4 tablespoons light brown sugar
1 lime, sliced into wedges
1 tablespoon lime juice
9 ounces pad Thai or Japanese noodles
1 red chili (I used jalapeno) sliced
3 tablespoons rice vinegar (or white)
1 tablespoons soy sauce
2 tablespoons vegetable oil
Equipment:
bowl
pot
colander
frying pan
wok
Cooking instruction summary:
Add prepared chicken to a zip top bag or medium bowl with the soy sauce and set aside.Combine in a medium jar or bowl all the pad Thai ingredients.Shake to dissolve the sugar and set aside.Bring a large pot of water to a boil.Add noodles and cook just until tender or according to the package directions.Pour into colander, rinse with cold water to stop the cooking process and set aside.Heat a wok or large frying pan over medium high heat.Drizzle in the oil and add only the white portion of the onions.Stir fry 1 minute to release the fragrance.Add the chicken and stir fry 3 to 4 minutes or until cooked.Add the garlic, sliced pepper,ginger and bean sprouts. Saute another 1 to 2 minutes or until vegetables are tender.Push the vegetables to the side, add the egg and stir quickly to scramble.Combine with the vegetables.Add prepared noodles plus 3 to 4 tablespoons of the pad Thai sauce.Use thongs to lift and turn noodles.Once the sauce is absorbed add more; continue this process until all the sauce has been used and is absorbed.Garnish with the peanuts, green portion of the onions and lime.
Step by step:
1. Add prepared chicken to a zip top bag or medium bowl with the soy sauce and set aside.
2. Combine in a medium jar or bowl all the pad Thai ingredients.Shake to dissolve the sugar and set aside.Bring a large pot of water to a boil.
3. Add noodles and cook just until tender or according to the package directions.
4. Pour into colander, rinse with cold water to stop the cooking process and set aside.
5. Heat a wok or large frying pan over medium high heat.
6. Drizzle in the oil and add only the white portion of the onions.Stir fry 1 minute to release the fragrance.
7. Add the chicken and stir fry 3 to 4 minutes or until cooked.
8. Add the garlic, sliced pepper,ginger and bean sprouts.
9. Saute another 1 to 2 minutes or until vegetables are tender.Push the vegetables to the side, add the egg and stir quickly to scramble.
10. Combine with the vegetables.
11. Add prepared noodles plus 3 to 4 tablespoons of the pad Thai sauce.Use thongs to lift and turn noodles.Once the sauce is absorbed add more; continue this process until all the sauce has been used and is absorbed.
12. Garnish with the peanuts, green portion of the onions and lime.
Nutrition Information:
covered percent of daily need
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