Chicken Pad Thai

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 785.3
  • Total Fat: 22.9 g
  • Cholesterol: 181.8 mg
  • Sodium: 2,699.1 mg
  • Total Carbs: 96.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 46.3 g

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

http://www.cookingclassy.com/2015/03/chick
en-pad-thai/
http://www.cookingclassy.com/2015/03/chick
en-pad-thai/

Number of Servings: 5

Ingredients

    2 tbsp Crisco Pure Vegetable Oil
    20 ounces Chicken Breast (cooked), no skin, roasted
    16 oz A Taste of Thai Rice Noodles
    .25 cup, packed (7.8 oz.) Brown Sugar
    12 tbsp Kikkoman Soy Sauce
    2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    1 lime yields Lime Juice
    1 tbsp Fish Sauce
    74 gram(s) bell pepper, red, sweet, raw
    1.5 cup, chopped Carrots, raw
    2 clove Garlic
    4 medium (4-1/8" long) Scallions, raw
    15 oz La Choy Bean Sprouts
    3 large Egg, fresh, whole, raw
    4 oz Peanuts, dry-roasted
    6 tbsp Cilantro, raw

Directions

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user KELSEYMF.

TAGS:  Poultry |

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