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:

Quickview
584k Calories
34g Protein
17g Total Fat
73g Carbs
28% Health Score
Limit These
Calories
584k
29%

Fat
17g
28%

  Saturated Fat
7g
48%

Carbohydrates
73g
24%

  Sugar
18g
21%

Cholesterol
95mg
32%

Sodium
495mg
22%

Get Enough Of These
Protein
34g
70%

Selenium
73µg
105%

Vitamin B3
13mg
65%

Manganese
1mg
57%

Vitamin K
54µg
52%

Vitamin B6
0.99mg
49%

Vitamin C
36mg
45%

Phosphorus
438mg
44%

Magnesium
107mg
27%

Copper
0.5mg
25%

Folate
99µg
25%

Potassium
828mg
24%

Vitamin B5
2mg
23%

Fiber
5g
22%

Vitamin B2
0.33mg
20%

Vitamin B1
0.27mg
18%

Iron
3mg
17%

Zinc
2mg
16%

Vitamin E
1mg
12%

Calcium
75mg
8%

Vitamin A
339IU
7%

Vitamin B12
0.27µg
4%

Vitamin D
0.31µg
2%

covered percent of daily need
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Related Videos:

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Spicy Thai Basil Chicken (Pad Krapow Gai) - How to Make Spicy Basil Garlic Chicken

 

Thai Basil Chicken | EASY GAI PAD KRAPOW | One Skillet Meal

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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