Chicken Pad Thai
Ingredients
- 6 oz dried wide rice noodles
- 2 Tbsp peanut oil, divided
- 12 oz boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 (7-oz) pkg mung bean sprouts (about 4 cups)
- 1 bunch scallions, trimmed and sliced, ¼ cup reserved for garnish
- ¼ cup rice vinegar
- 2 Tbsp fish sauce
- 2 Tbsp brown sugar
- ½ tsp crushed red pepper
- ¼ cup chopped unsalted dry-roasted peanuts
- Lime wedges
Instructions
- Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and rinse under cold running water to stop further cooking and prevent sticking.
- Heat 1 Tbsp oil in a wok or large skillet over high heat. Add chicken and cook, stirring often, until just cooked through, about 5 minutes. Remove to a plate.
- Add the remaining 1 Tbsp oil and garlic; cook, stirring, for 15 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds.
- Add the drained noodles, chicken (and any accumulated juices), sprouts, scallions, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes.
- Sprinkle with peanuts and the reserved ¼ cup scallions and serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
457
|
457
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 837 | 837 |
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