Chicken Pad Thai
Ingredients
The noodles and vegetables
-
8
oz.
rice noodles
-
2
tablespoons
olive oil
-
1.5
lbs.
boneless, skinless chicken breast
-
2
large
carrots, peeled and sliced matchsticks
-
2
medium
red peppers, thinly sliced
-
10
pieces
green onions
-
4
large
eggs, whisked together
-
1
large
lime, cut in half
-
¼
cup
chopped, salted peanuts
The sauce
-
3
tablespoons
soy sauce
-
¼
cup
maple syrup
-
1.5
teaspoons
rice vinegar
-
1
tablespoon
minced garlic
-
4
tablespoons
fish sauce
-
1.5
tablespoons
lime juice
-
to taste
red pepper flakes
Instructions
- Prepare the rice noodles by boiling water and soaking the noodles for 8-10 minutes.
- Rinse the cooked noodles with cold water and set aside.
- Mix all the sauce ingredients in a small bowl and set aside.
- Slice the chicken breast into thin strips.
- Heat a skillet over medium/high heat and add one tablespoon of olive oil.
- Cook the chicken in the skillet until fully cooked, then remove it.
- Add another tablespoon of olive oil, then sauté the carrots, red pepper, and green onions for 3-4 minutes.
- Create a hole in the vegetables and pour the whisked eggs into it, scrambling until cooked.
- Fold the cooked eggs into the vegetables.
- Add the cooked chicken, sauce, and noodles to the skillet and mix gently.
- Cook everything together until heated through, then top with fresh lime juice and peanuts before serving.
Nutrition Facts (estimated)
Servings
6
Calories
464
Total fat
16g
Total carbohydrates
50g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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