Chicken pad thai
Delight your taste buds with this Chicken Pad Thai recipe! Featuring succulent chicken breasts, rice noodles, and an array of vibrant ingredients like coriander leaves, fish sauce, and lime juice, this dish marries sweet, savory, and spicy flavors. Perfect for a quick, satisfying meal that brings authentic Thai cuisine to your kitchen. Enjoy a healthy twist with added alfalfa seeds and a hint of peanut butter for extra richness!
- 04 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 16 Ingredients
Chicken Pad Thai is a classic Thai street food that combines savory, sweet, and tangy flavors into a delicious and satisfying dish. It's a great way to bring a taste of Thailand to your kitchen with easy-to-find ingredients and straightforward cooking steps.
Ingredients:
Instructions:
- Soak the rice noodles in warm water for about 30 minutes, or until they are softened. Drain and set aside.
- Heat the peanut oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken breasts and stir-fry until they are fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- In the same skillet, add the beaten eggs and scramble them until they are fully cooked. Remove and set aside with the chicken.
- In the same skillet, add a little more oil if needed. Add the finely chopped and sliced onion and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
- In a small bowl, combine the ketchup, fish sauce, sugar, peanut butter, lime juice, red pepper, and soy sauce. Mix well until the sugar and peanut butter are fully dissolved.
- Add the soaked and drained rice noodles to the skillet with the onions and garlic. Pour the sauce over the noodles and toss to coat evenly.
- Add the cooked chicken and scrambled eggs back into the skillet. Stir everything together, ensuring the noodles, chicken, and eggs are well-coated with the sauce.
- Gently toss in the alfalfa seeds, ensuring they are evenly distributed throughout the dish.
- Transfer the Pad Thai to serving plates. Garnish with coriander leaves.
- Serve immediately with extra lime wedges on the side if desired.
Tips:
- Soak the rice noodles in warm water for 20-30 minutes before cooking to achieve the perfect texture.
- Make sure to have all your ingredients prepped and ready before you start cooking, as the process moves quickly.
- Feel free to adjust the seasoning to your taste, adding more lime juice for tanginess or more sugar for sweetness.
- For extra crunch, garnish with chopped peanuts just before serving.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of Sriracha sauce.
- If you can't find alfalfa seeds, bean sprouts are a great substitute.
With its rich combination of flavors and textures, Chicken Pad Thai is sure to become a favorite in your household. Serve it hot, garnish with cilantro, and enjoy this delightful Thai treat that's perfect for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.56g | 4% |
| Sugar 11g | 11% |
| Fat | |
| Fat 10g | 12% |
| Saturated 2.27g | 8% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 200mg | 36% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 12mg | 74% |
| Vitamin B6 1.06mg | 63% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.57ug | 24% |
| Vitamin C 8mg | 9% |
| Vitamin E 1.88mg | 13% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.48mg | 13% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 570mg | 17% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 1040mg | 69% |
| Zinc, Zn 1.64mg | 15% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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