pad thai
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Ingredients
4 servings
300 gramsflat rice noodles
can substitute fettuccine noodles in a pinch, cooked al dente according to pack instructions
1boneless skinless chicken breast
large, cut into bite-sized pieces
salt
to taste
pepper
to taste
1 cupbean sprouts
fresh
¼ cupwhite onions
sliced
peanuts
optional
2eggs
⅓ cupgreen onions
sliced
⅓ cupcoriander
roughly chopped
sauce
¼ cuptomato sauce
2 tablespoonssugar
1 teaspoonpeanut butter
½ teaspooncrushed red pepper flakes
2 tablespoonsfish sauce
1 teaspoonminced garlic
1juice of lime
1 teaspoonsoy sauce
chicken
Season, with salt, to taste, Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through, about 6-8 minutes, transfer chicken to a bowl and set aside
pepper
Instructions
Step 1
Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
Step 2
Whisk together all sauce ingredients and set aside. Crack eggs over a preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and the sauce. Then add noodles, toss to coat the noodles in the sauce. Stir in green onions and coriander and garnish with peanuts if desired.
Notes
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Bland
Crispy
Delicious
Kid-friendly
Special occasion
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