Chicken Pad Thai
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
552 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Pad Thai
Description
The Chicken Pad Thai recipe features thinly sliced boneless skinless chicken breast cooked with extra-firm tofu and minced garlic. After sautéing, scrambled eggs are added to the stir fry. Cooked rice noodles are combined with a sauce made from fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, peanut butter, ketchup, and water to create a harmonious blend of savory, sweet, tangy, and nutty flavors.
Shredded carrots, bean sprouts, chopped green onions, and fresh cilantro are incorporated near the end of cooking to retain their texture and freshness. The dish finishes with a sprinkle of roasted chopped peanuts, which provide a crunchy and earthy contrast. The flavors showcase a layered complexity, supported by the varied ingredients and techniques.
Chicken Pad Thai is typically served hot and can be garnished with fresh herbs or lime wedges for an additional burst of brightness. It works as a complete meal with protein, vegetables, and noodles combined in one pan for convenience and flavor integration.
Ingredients
For the stir fry
- 1 tablespoon vegetable oil
- 3/4 pound chicken breast thinly sliced, boneless, skinless
- 7 ounces tofu cubed, extra firm
- 2 teaspoons garlic minced
- 2 egg beaten
- salt to taste
- black pepper to taste
- 1/2 cup carrot shredded
- 8 ounces rice noodles
- 1 cup bean sprout
- 1/3 cup green onions cut into 1 inch pieces
- 1/4 cup cilantro coarsely chopped, leaves
- 1/3 cup peanuts chopped, roasted
- lime optional, wedges (lime), fresh, for garnish
- Herb optional, wedges (lime), fresh, for garnish
For 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
- 1/4 cup ketchup
- 2 tablespoons water
Instructions
For the sauce
- Place all the sauce ingredients in a medium bowl. Whisk until smooth.
For the stir fry
- Heat the oil in a large pan over medium high heat. Add the chicken in a single layer and season with salt and pepper to taste.
- Cook the chicken for 4-5 minutes, stirring occasionally, until golden brown and cooked through.
- Add the tofu and cook for an additional 3-4 minutes. Add the garlic and cook for 30 seconds.
- Remove the chicken and tofu mixture from the pan and cover to keep warm.
- Cook the rice noodles according to package directions.
- Pour the eggs into the pan. Cook for 3-4 minutes, stirring occasionally, until eggs are scrambled and cooked through.
- Return the chicken mixture to the pan, along with the carrots. Cook for another 2-3 minutes.
- Add the rice noodles to the pan. Pour in the sauce and toss to coat evenly. Stir in the bean sprouts, green onions and cilantro. Simmer for 1-2 minutes.
- Sprinkle with chopped peanuts and serve, garnished with herbs and lime wedges if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 136mg | 45% |
| Sodium | 746mg | 31% |
| Potassium | 754mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3045IU | 61% |
| Vitamin C | 9mg | 10% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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