Chicken Pad Thai

Chicken Pad Thai might be just the Asian recipe you are searching for. This main course has 559 calories, 32g of protein, and 16g of fat per serving. This dairy free recipe serves 4 and costs $2.3 per serving. It is brought to you by Laurens Latest. Several people made this recipe, and 1571 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. A mixture of rice noodles, skinless boneless chicken breasts, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is great. Try How To Make Pad Thai (Vegetarian Pad Thai ), Chicken Pad Thai, and Chicken Pad Thai for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.Bring large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.In a large wok or skillet, heat oil over medium high heat. Cook chicken and onions together until browned. Move to one side of the pan. Crack eggs into small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn't enough sauce. Cook another 2 minutes to heat veggies through. Serve with cilantro, lime wedges, peanuts and green onion.

 

Step by step:

1. In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.Bring large pot of water to boil. Cook rice noodles 5 minutes.

2. Drain and rinse with cold water. Set aside.In a large wok or skillet, heat oil over medium high heat. Cook chicken and onions together until browned. Move to one side of the pan. Crack eggs into small bowl and beat with a fork.

3. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn't enough sauce. Cook another 2 minutes to heat veggies through.

4. Serve with cilantro, lime wedges, peanuts and green onion.

Nutrition Information:

covered percent of daily need

 

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