Chicken Pad Thai
Restaurant-style chicken pad thai - ready in just 30 minutes!
Servings:4 servings
Ingredients
- 8 ounces flat rice noodles , (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
- 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces
- salt & pepper, to taste
- 2 eggs
- 1 cup fresh bean sprouts
- ⅓ cup sliced green onions
- ¼ cup sliced white onions
- ⅓ cup cilantro, roughly chopped
- optional: peanuts
Sauce
- ¼ cup ketchup
- 2 tablespoons fish sauce , (found in the Asian section at most grocery stores)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon peanut butter
- juice of 1 lime
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
Instructions
- Season chicken with salt and pepper to taste.
- Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
- Whisk together all sauce ingredients and set aside.
- Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the white onions and bean sprouts.
- Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.
- Stir in green onions and cilantro. Garnish with peanuts if desired.
Notes
Make it spicy: Add 1-2 teaspoons sriracha sauce or a pinch of crushed red pepper flakes to give it a kick!
Alternate protein: Easily swap out the chicken for shrimp, steak, or tofu!
Nutrition
Calories: 375 kcal, Carbohydrates: 62 g, Protein: 19 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 118 mg, Sodium: 1144 mg, Potassium: 419 mg, Fiber: 2 g, Sugar: 12 g, Vitamin A: 460 IU, Vitamin C: 8 mg, Calcium: 39 mg, Iron: 1 mg
