Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Chicken Breast, no skin, 1 breast, bone and skin removed (remove) Chicken Thigh, 2 thigh, bone and skin removed (remove) *Barilla Linguine, 5 oz (remove) Peanut Butter, smooth style, 3 tbsp (remove) *Veg Birds Eye Frozen StirFry Vegetables whole bag, 1 serving (remove) *Kikkoman Soy Sauce, 3 tbsp (remove) Onions, raw, 1 large (remove) Garlic, 6 cloves (remove) Water, tap, .5 cup (8 fl oz) (remove) *Flour, white, .25 cup (remove) *Sriracha Hot Chinese Chili sauce, 1.5 tsp (remove)
Cook linguine per instructions - salt water.
Chop Onion and begin cooking onion, first in a large pan.
Chop chicken breast and thighs into small pieces.
Add chicken, soy sauce, and garlic to onion and cook until is no pink.
Add Stir fry veggies partially through cooking chicken add some water to pan.
Add Hot Chinese chili sauce to stir fry. Very spicy so be careful unless you like it spicy.
Add 1/4 of flour to a coffee cup and add warm water to it stir well.
Add to veggie chicken mixture to create a gravy.
Add water until you have the consistency you desire.
** Keep in mind you need enough sauce to coat your noodle.
Add peanut butter.
Cook until the stir fry vegetables are to your preferred done-ness.
When linguine is finished toss into chicken stir fry. Mix well.
Salt and Pepper if desired.
I mix some cold fresh Napa cabbage or (shredded carrot, cabbage, red cabbage) in mine to give it a nice fresh crunch.
Serving Size: 3 large servings
Chop Onion and begin cooking onion, first in a large pan.
Chop chicken breast and thighs into small pieces.
Add chicken, soy sauce, and garlic to onion and cook until is no pink.
Add Stir fry veggies partially through cooking chicken add some water to pan.
Add Hot Chinese chili sauce to stir fry. Very spicy so be careful unless you like it spicy.
Add 1/4 of flour to a coffee cup and add warm water to it stir well.
Add to veggie chicken mixture to create a gravy.
Add water until you have the consistency you desire.
** Keep in mind you need enough sauce to coat your noodle.
Add peanut butter.
Cook until the stir fry vegetables are to your preferred done-ness.
When linguine is finished toss into chicken stir fry. Mix well.
Salt and Pepper if desired.
I mix some cold fresh Napa cabbage or (shredded carrot, cabbage, red cabbage) in mine to give it a nice fresh crunch.
Serving Size: 3 large servings
Nutritional Info Amount Per Serving
- Calories: 522.8
- Total Fat: 12.0 g
- Cholesterol: 83.8 mg
- Sodium: 1,155.6 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 5.6 g
- Protein: 42.8 g
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