Pad Thai Chicken Burritos

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4.5 by 3 people

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  • Makes: 6 servings
  • Serving Size: 2 burritos
  • Makes: 12 burritos
  • Prep: 30 mins
  • Freeze: Up to 1 month
  • Stand: Thaw overnight

Pad Thai Chicken Burritos

Directions

  1. For sauce, in a small bowl combine brown sugar, fish sauce, the water, tamarind concentrate, and chili sauce; set aside.
  2. In a large skillet heat oil over medium-high heat. Add bean sprouts and sweet pepper; cook and stir for 3 minutes. Add chicken; cook and stir about 5 minutes or until no longer pink. Push from center of skillet. Add garlic; cook and stir for 30 seconds. Add sauce; cook and stir for 2 minutes. Add noodles, cabbage, and cilantro. Cook and stir about 1 minute more or until noodles are heated through and coated with sauce. Transfer mixture to a large bowl.
  3. Spoon 1/3 cup of the noodle mixture onto each tortilla. If desired, sprinkle with peanuts. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Wrap each burrito in foil; freeze for up to 1 month.
  4. To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Place foil-wrapped burritos on a baking sheet. Bake about 20 minutes or until heated through. If desired, serve with Coconut Curry Sauce and sprinkle with green onions.

Coconut Curry Sauce

Directions

  1. In a large skillet combine coconut milk, curry paste, and salt. Bring just to boiling over high heat; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened. Makes about 1 3/4 cups.
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Nutrition Facts (Pad Thai Chicken Burritos)

  • Per serving:
  • 483 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 55 mg chol. ,
  • 1239 mg sodium ,
  • 65 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 21 g pro.
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Reviews (1)

3 Ratings
724 Days Ago
Am in the midst of making this wonderful sounding recipe. Unfortunately our small red peppers the last couple of weeks have been huge. A description of "small" could have been assisted by "making approx. 1 cup, thinly sliced". Rice noodles, I have 3 sizes in my cupboard. Vermicelli/angel hair size, spaghettini size and linguine flat. I will guess it is not the linguine sized but it would have been nice specified? Green cabbage is not really an issue except that with the previously unspecified ingredients I sort of wonder... savoy? napa? these are more traditional to Asian style cuisine. As well as more traditional, Napa would be lighter in a tight roll up of the burrito... but again, too light? regular green cabbage would hold up to freezing? A little more advise please?

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