Chicken Pad Thai
- Place noodles in a large bowl. Add enough hot tap water to cover. Let stand for 10 to 15 minutes or until pliable but not soft; drain well.
- Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce. Stir until smooth; set aside.
- In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.
- Add egg to hot skillet; cook for 30 seconds. Turn egg with spatula; cook for 30 to 60 seconds more or just until set. Remove from skillet and chop; set aside.
- In same skillet, heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; cook and stir for 2 minutes. Add the fish sauce mixture and chicken; cook and stir for 1 to 2 minutes or until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.
Nutrition Facts (Chicken Pad Thai)
- Per serving:
- 565 kcal cal.,
- 19 g fat
- (3 g sat. fat,
- 6 g polyunsaturated fat,
- 8 g monounsatured fat),
- 119 mg chol.,
- 945 mg sodium,
- 63 g carb.,
- 3 g fiber,
- 9 g sugar,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Clarissa Sherrouse 374 Days Ago
I love this recipe! I want to make it for an Olympic themed pot-luck at work but I am not sure how it will keep overnight or if I can do it in a crock pot. Any advice?
Amy 1037 Days Ago
This was a great recipe! I doubled it and would recommend that if doing so you just do two separate containers rather than making it all together. Also, it was missing that "Pad Thai" peanutty flavor, so I added a 1/2 cup of peanut butter and an additional tablespoon of brown sugar. It was great!