Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Annie Chun's Pad Thai Rice Noodles, 1 full box *Tyson boneless, skinless chicken breast, 1 lb 3 eggs*concentrate cooking tamarind, 1 tbsp Sriracha Hot Sauce (Rooster sauce), 1.5 tbspGranulated Sugar, 1.5 tbsp*Fish Sauce, 3 tbsp Cilantro, raw, 4 tbsp*1/2 med yellow onionGarlic, 6 cloveLime Juice, 4 tbsp **Bean Sprout, fresh, 1.5 cup*Peanut Oil, 4 tbsp *Planters Dry Roasted Peanuts (Unsalted), 1 cup
To mix sauce:
Combine Sriracha, fish sauce, 4 tbsp lime juice, tamarind concentrate, and sugar in small bowl. Mix well. Set aside.
To make dish:
Pour boiling water over noodles and wait 7 min, then drain and rinse thoroughly with cold water. Noodles will be slightly undercooked at this stage.
Cook chicken and veggies in 1/2 the oil. Set aside.
Cook eggs in rest of the oil.
Add noodles and sauce to cooked eggs. Cook until mostly absorbed.
Recombine with chicken mixture.
Add garnishes (juice from a wedge of lime and cilantro).
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMASILVERBEAR.
Combine Sriracha, fish sauce, 4 tbsp lime juice, tamarind concentrate, and sugar in small bowl. Mix well. Set aside.
To make dish:
Pour boiling water over noodles and wait 7 min, then drain and rinse thoroughly with cold water. Noodles will be slightly undercooked at this stage.
Cook chicken and veggies in 1/2 the oil. Set aside.
Cook eggs in rest of the oil.
Add noodles and sauce to cooked eggs. Cook until mostly absorbed.
Recombine with chicken mixture.
Add garnishes (juice from a wedge of lime and cilantro).
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMASILVERBEAR.
Nutritional Info Amount Per Serving
- Calories: 440.3
- Total Fat: 24.5 g
- Cholesterol: 113.1 mg
- Sodium: 599.9 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 2.7 g
- Protein: 25.9 g
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