Name: Chicken Pad Thai
Prep time: 30 min
Total time: 30 min
Ingredients: 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, 1/4 cup reserved for garnish; 0.25 cup rice vinegar; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 0.5 teaspoon crushed red pepper; 0.25 cup chopped unsalted dry-roasted peanuts; Lime wedges

Chicken Pad Thai

4.5

(2)

2 Reviews

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.

Carolyn Casner

Updated on March 5, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Calorie Dairy-Free Gluten-Free Soy-Free Healthy Aging Healthy Immunity

Jump to Nutrition Facts

Ingredients

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, 1/4 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

Directions

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 1/4 cup scallions and serve with lime wedges.

Nutrition Facts (per serving)

457	Calories
17g	Fat
51g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 457
% Daily Value *
Total Carbohydrate 51g	19%
Dietary Fiber 3g	9%
Total Sugars 10g
Added Sugars 7g	14%
Protein 25g	49%
Total Fat 17g	22%
Saturated Fat 4g	18%
Cholesterol 173mg	58%
Vitamin A 485IU	10%
Vitamin C 12mg	13%
Folate 75mcg	19%
Sodium 837mg	36%
Calcium 73mg	6%
Iron 3mg	18%
Magnesium 72mg	17%
Potassium 487mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.