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Chicken Pad Thai

This traditional Asian stir-fry is fast, easy, and flavorful. A perfect week night meal that combines chicken, bean sprouts, and rice noodles with a crunchy peanut topping.

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups
  • Prep: 25 mins
  • Cook: 12 mins

Chicken Pad Thai

Directions

  1. 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 in a colander.
  2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
  3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
  4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
  5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

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

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