Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Place noodles in a large bowl and cover with boiling water. Let stand 10 minutes; drain. Rinse with cold water and drain again.
In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar.
Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.
Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan. When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through. Add garlic and stir-fry a few seconds. Add shallots and chile powder and stir-fry a few more seconds. Add noodles and toss well with ingredients in wok. Stir-fry 1 minute.
Add fish-sauce mixture to wok, tossing to combine with noodles. Add 1 cup of the bean sprouts, half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIKSCHER.
10 ounce(s) flat rice noodles 3 tablespoon(s) fish sauce 3 tablespoon(s) fresh lime juice 1 tablespoon(s) Worcestershire sauce 2 tablespoon(s) packed brown sugar 3 tablespoon(s) peanut oil 3 large eggs, lightly beaten 1 pound(s) boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise 4 clove(s) garlic, finely chopped 3 shallots, thinly sliced 2 teaspoon(s) ground ancho chile powder 1 1/2 cup(s) fresh bean sprouts 1/4 cup(s) unsalted roasted peanuts, finely chopped 1/3 cup(s) chopped fresh cilantro 2 scallions, thinly sliced 1 lime, cut into wedges
Place noodles in a large bowl and cover with boiling water. Let stand 10 minutes; drain. Rinse with cold water and drain again.
In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar.
Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.
Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan. When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through. Add garlic and stir-fry a few seconds. Add shallots and chile powder and stir-fry a few more seconds. Add noodles and toss well with ingredients in wok. Stir-fry 1 minute.
Add fish-sauce mixture to wok, tossing to combine with noodles. Add 1 cup of the bean sprouts, half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIKSCHER.
Nutritional Info Amount Per Serving
- Calories: 654.5
- Total Fat: 22.8 g
- Cholesterol: 203.8 mg
- Sodium: 1,201.6 mg
- Total Carbs: 75.0 g
- Dietary Fiber: 2.7 g
- Protein: 41.7 g
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