Chicken Pad Thai

Chicken Pad Thai brings together tender rice noodles, savory chicken, and a tangy sauce for a quick, flavorful meal that satisfies every craving. It’s a delightful mix of sweet, sour, and a hint of spice.

Course Main Course

Cuisine Thai

Keyword Asian cuisine, chicken, noodles, quick meal, stir-fry

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 550kcal

Author Liza A

Ingredients

1/2 14 oz/400 g pkg wide rice stick noodles
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tbsp granulated sugar
2 tbsp cornstarch
1 tsp grated lime rind
2 tbsp lime juice
1 tsp hot pepper sauce
2 tbsp vegetable oil
2 eggs lightly beaten
1 lb boneless skinless chicken breasts sliced
2 small carrots thinly sliced
1 sweet red pepper sliced
2 cloves garlic minced
1 tbsp minced gingerroot
2 cups bean sprouts
2 green onions sliced
1/4 cup chopped unsalted peanuts

Instructions

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 1 tbsp of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 5-6 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Notes

Source: CanadianLiving.com

Nutrition