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Chicken Pad Thai
Chicken Pad Thai
1 Review
From: EatingWell.com, June 2018
A delicious balance of sweet, sour and salty flavors complements rice noodles and chicken in this quick and easy pad thai. We trimmed calories and boosted flavor by cutting back on the sugar you'll find in many restaurant versions. As with any stir-fry, be sure to have all your ingredients prepped before you begin—the steps move quickly once the cooking starts.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 6 ounces dried wide rice noodles
- 2 tablespoons peanut oil, divided
- 12 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 7-ounce package mung bean sprouts (about 4 cups)
- 1 bunch scallions, trimmed and sliced, ¼ cup reserved for garnish
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper
- ¼ cup chopped unsalted dry-roasted peanuts
- Lime wedges
Preparation
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Prep
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Ready In
- 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 tablespoon 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 tablespoon 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.
- Serving size: 1⅓ cups
- Per serving: 457 calories; 17 g fat(4 g sat); 3 g fiber; 51 g carbohydrates; 25 g protein; 74 mcg folate; 173 mg cholesterol; 10 g sugars; 7 g added sugars; 485 IU vitamin A; 12 mg vitamin C; 73 mg calcium; 3 mg iron; 837 mg sodium; 487 mg potassium
- Nutrition Bonus: Vitamin C (20% daily value)
- Carbohydrate Servings: 3½
- Exchanges: 2 fat, 2 lean protein, 2 starch, 1 vegetable, ½ medium-fat protein, ½ other carbohydrate
Reviews 1
August 10, 2018
By: Mabel
Love, Love, Love this recipe! Great combination of flavors! Wouldn't change anything
