Chicken Pad Thai
Ingredients
The stir fry
-
1
tablespoon
vegetable oil
-
¾
pound
boneless skinless chicken breast, thinly sliced
-
7
ounces
extra firm tofu, cubed
-
2
teaspoons
garlic, minced
-
2
eggs
beaten
-
to taste
salt and pepper
-
½
cup
shredded carrots
-
8
ounces
rice noodles
-
1
cup
bean sprouts
-
⅓
cup
green onions, cut into 1 inch pieces
-
¼
cup
cilantro leaves, coarsely chopped
-
⅓
cup
roasted peanuts, chopped
-
to taste
lime wedges and fresh herbs for garnish (optional)
The sauce
-
2
tablespoons
fish sauce
-
2
tablespoons
brown sugar
-
1
tablespoon
soy sauce
-
1
teaspoon
rice vinegar
-
1
tablespoon
lime juice
-
2
teaspoons
peanut butter
-
¼
cup
ketchup
-
2
tablespoons
water
Instructions
- Prepare the sauce by whisking all sauce ingredients in a medium bowl until smooth.
- Heat oil in a large pan over medium-high heat, add chicken, and season with salt and pepper. Cook until golden brown.
- Add tofu to the pan and cook for a few more minutes, then add garlic and cook briefly.
- Remove the chicken and tofu mixture from the pan and keep warm.
- Cook rice noodles according to package directions.
- Pour beaten eggs into the pan and scramble until cooked through.
- Return the chicken and tofu to the pan, add carrots, and cook for a few minutes.
- Add the cooked rice noodles and sauce, tossing to coat evenly.
- Stir in bean sprouts, green onions, and cilantro, and simmer briefly.
- Serve garnished with chopped peanuts, herbs, and lime wedges if desired.
Nutrition Facts (estimated)
Servings
4
Calories
552
Total fat
17g
Total carbohydrates
66g
Total protein
33g
Sodium
746mg
Cholesterol
136mg
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