Pad Thai with Chicken and Red Bell Pepper

Pad Thai with Chicken and Red Bell Pepper
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Pad Thai with Chicken and Red Bell Pepper calories by ingredient
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Another variation on the classic Thai cuisine. Another variation on the classic Thai cuisine.
Number of Servings: 3


    4 4oz Chicken Tenderloins, cubed
    3 small shallots, sliced
    .25 cup raw scallions cut into 1" strips
    2 cloves garlic, minced
    1 tsp crushed red pepper
    2 tbsp cooking oil
    2 tbsp chicken broth or water
    1 tbsp fish sauce
    2 tbsp oyster sauce
    1/2 large red bell pepper, sliced
    1 tsp palm sugar (or regular sugar)
    200g Rice Noodles
    2 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.

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