Chicken Pad Thai
This chicken Pad Thai is rice noodles tossed with tofu, sliced chicken, veggies and egg, all in a savory sauce. A remake of the take out classic that tastes even better than what you'd get at a restaurant!
Calories 552 kcal
For the stir fry 1 tablespoon vegetable oil 3/4 pound boneless skinless chicken breast thinly sliced 7 ounces extra firm tofu cubed 2 teaspoons garlic minced 2 eggs beaten salt and pepper to taste 1/2 cup shredded carrots 8 ounces rice noodles 1 cup bean sprouts 1/3 cup green onions cut into 1 inch pieces 1/4 cup cilantro leaves coarsely chopped 1/3 cup roasted peanuts chopped lime wedges and fresh herbs for garnish optional 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
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.
Calories: 552 kcal | Carbohydrates: 66 g | Protein: 33 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 136 mg | Sodium: 746 mg | Potassium: 754 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 3045 IU | Vitamin C: 9 mg | Calcium: 81 mg | Iron: 3 mg