Pad Thai with Chicken and Red Bell Pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 4oz Chicken Tenderloins, cubed3 small shallots, sliced.25 cup raw scallions cut into 1" strips2 cloves garlic, minced1 tsp crushed red pepper2 tbsp cooking oil2 tbsp chicken broth or water1 tbsp fish sauce2 tbsp oyster sauce1/2 large red bell pepper, sliced1 tsp palm sugar (or regular sugar)200g Rice Noodles2 tbsp chopped coriander (cilantro)2 tbsp crushed peanuts
Heat oil in wok on medium heat. Add garlic and shallots and stir for 30 seconds.
Add chicken and crushed red pepper. Stir until chicken is cooked about 4 minutes.
Add water/broth and red bell pepper slices. Cook for about 3 minutes. You want the bell pepper to be nice and hot but still crunchy.
Include the oyster sauce, fish sauce and sugar. Immediately add the cooked rice noodles (I suggest boiling them for 2 mins prior to use) and stir vigorously. 2 mins.
Add scallions and stir for 30 seconds more.
Serve. Once plated top with coriander and crushed peanuts.
Serving Size: Makes 3 servings (the way I eat)
Number of Servings: 3
Recipe submitted by SparkPeople user TOWNSENDMARC.
Add chicken and crushed red pepper. Stir until chicken is cooked about 4 minutes.
Add water/broth and red bell pepper slices. Cook for about 3 minutes. You want the bell pepper to be nice and hot but still crunchy.
Include the oyster sauce, fish sauce and sugar. Immediately add the cooked rice noodles (I suggest boiling them for 2 mins prior to use) and stir vigorously. 2 mins.
Add scallions and stir for 30 seconds more.
Serve. Once plated top with coriander and crushed peanuts.
Serving Size: Makes 3 servings (the way I eat)
Number of Servings: 3
Recipe submitted by SparkPeople user TOWNSENDMARC.
Nutritional Info Amount Per Serving
- Calories: 538.1
- Total Fat: 18.4 g
- Cholesterol: 80.0 mg
- Sodium: 1,382.4 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 1.5 g
- Protein: 39.2 g
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