Chicken Pad Thai Recipe

Name: Chicken Pad Thai Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 pound flat rice noodles; 3 tablespoons toasted sesame oil; 1 tablespoon coconut oil; 1 medium onion; 1 pound boneless skinless chicken breast; 3 to 5 cloves garlic; 1 tablespoon ground ginger; 8 ounces thinly sliced green cabbage; 1 cup shredded carrots; ⅓ cup low-sodium soy sauce; ¼ cup fish sauce; ¼ to ⅓ cup freshly squeezed lime juice; 2 tablespoons honey or agave syrup; 1 large egg; 2 tablespoons Sriracha; 3 green onions; ⅔ cup chopped roasted peanuts

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4.5

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Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8 servings
Calories
510 kcal
Course
Main Course, Lunch
Cuisine
Thai

Chicken Pad Thai Recipe

Jade Rice

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🍜🥕🙌🏻 EASY, ready in 20 minutes, and BETTER than takeout! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!

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Ingredients

Servings

1 pound flat rice noodles
3 tablespoons toasted sesame oil
1 tablespoon coconut oil
1 medium onion diced small (I used sweet Vidalia)
1 pound boneless skinless chicken breast sliced into thin long strips
3 to 5 cloves garlic finely minced or pressed
1 tablespoon ground ginger (1/2 tablespoon fresh ginger may be substituted)
8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
1 cup shredded carrots
⅓ cup low-sodium soy sauce
¼ cup fish sauce
¼ to ⅓ cup freshly squeezed lime juice
2 tablespoons honey or agave syrup
1 large egg scrambled
2 tablespoons Sriracha (optional and to taste)
3 green onions sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
⅔ cup chopped roasted peanuts (I used reduced-salt)

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Instructions

Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
Add the honey and stir to combine.
Add the cooked noodles, turn off the heat, and stir well to combine.
Add the scrambled egg, optional sriracha, and stir to combine.
Evenly garnish with the green onions, peanuts, and serve.

Equipments used:

Notes

Storage: Recipe will keep airtight in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1serving Calories 510kcal (26%) Carbohydrates 31g (10%) Protein 55g (110%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 12g Cholesterol 134mg (45%) Sodium 663mg (28%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 510 kcal

% Daily Value*

Serving	1serving
Calories	510kcal	26%
Carbohydrates	31g	10%
Protein	55g	110%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	12g	71%
Cholesterol	134mg	45%
Sodium	663mg	28%
Fiber	3g	12%
Sugar	9g	18%