Home Chef Chicken Pad Thai

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 750.9
  • Total Fat: 32.5 g
  • Cholesterol: 87.8 mg
  • Sodium: 2,035.7 mg
  • Total Carbs: 76.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 39.6 g

View full nutritional breakdown of Home Chef Chicken Pad Thai calories by ingredient
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Introduction

This is a Home Chef recipe. They send the ingredients and recipe card, you prep, cook, and enjoy. This is a Home Chef recipe. They send the ingredients and recipe card, you prep, cook, and enjoy.
Number of Servings: 2

Ingredients

    3 tbsp Cilantro, raw
    1 fruit (2" dia) Limes
    2 clove Garlic
    5 medium (4-1/8" long) Scallions, raw
    1 oz Peanuts, dry-roasted
    1 cup, chopped Carrots, raw
    1 serving Oil, Hot Chili 1 TBS (by TRYING2BSTRONG)
    8 tbsp Thai Chili Sauce
    1 fl oz Fish Sauce
    10 ounces Chicken Breast (cooked), no skin, roasted
    2 tbsp Olive Oil
    2 cup Rice Noodles

Directions

Prepare the Ingredients:

Bring medium pot of lightly salted water to a boil. Place a colander in the sink.
Thoroughly rinse produce and pat dry.
Stem cilantro and roughly chop leaves.
Quarter lime.
Mince garlic.
Trim and thinly slice whites of green onions. Slice remaining green onions at an angle (bias).
Coarsely chop peanuts.
Rinse chicken breasts and pat dry. On a separate cutting board, slice chicken into 1/4” strips. Try to make all the chicken slices roughly the same size so they cook evenly.


Cook the Noodles

Put colander in the sink.
Add noodles to boiling water and cook 4 minutes, stirring often.
Drain noodles in colander and run cool water over them.
Transfer back to pot, toss with 1 tsp. olive oil to prevent sticking, and set aside.
Running cool water over pasta stops the cooking process which keeps the noodles from getting too mushy.


Cook the Chicken

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Season sliced chicken with 1 tsp. salt and 1 tsp. pepper.
Add to pan and cook for about 5-6 minutes total, or until lightly browned and a minimum internal temperature of 165 degrees is reached.
Transfer chicken to a plate and wipe pan clean. Return pan to heat.

Sauté the Vegetables

Add 1 tsp. olive oil to pan and add garlic, whites of green onions, and carrots.
Cook for about 2 minutes. Cooking garlic, green onion, and carrot in oil before adding the noodles brings out their aromatic qualities and also flavors the oil.

Finish the Pad Thai

Add noodles, chicken, chili oil (to taste, it can be spicy), sweet chili sauce, and fish sauce to pan.
Stir and toss until all ingredients are combined and heated through, about 2 minutes.

Plate the Dish

Divide finished Pad Thai between 2 plates or bowls.
Garnish with chopped peanuts, green parts of green onions, chopped cilantro, and lime quarters.

Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user VAHUFFMAN.

TAGS:  Poultry |

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