PAD THAI

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4

This Pad Thai is an amazing dish that is made with chicken, rice noodles, vegetables, eggs, peanut, cilantro, and deliciously impressive Pad Thai sauce. This is a great dinner option that you can throw together in a breeze!

INGREDIENTS :

• 14 ounces of rice noodles

Chicken:

• 1.5 pounds of chicken thigh meat – boneless skinless
• 2 tablespoons peanut oil

Vegetables:

• 6 ounces of bean sprouts
• 1/2 teaspoon red pepper flakes
• 4 large cloves of garlic
• 2 tablespoons peanut oil
• 1/4 c. chopped green onion
• 1 large red bell pepper

Eggs:

• 2 eggs

Pad Thai Sauce:

• 2 tablespoons lime juice
• 3 tablespoons soy sauce
• 1/4 c. brown sugar
• 1/4 c. tamarind paste
• 1/2 teaspoon minced dried chili peppers – OPTIONAL (adjust to personal preference)
• 1/4 c. fish sauce

Toppings:

• 2 tablespoons minced fresh cilantro
• 1/2 c. crushed peanuts
• 2-3 wedges of limes – lime juice only

DIRECTIONS :

Rice Noodles:

Step 1: Following the package directions, cook the rice noodles until al dente. Drain when done and set aside.

Before Cooking:

Step 2: Before starting to cook, prep all the ingredients: In a bowl of cold water, place the bean sprouts and soak. Before adding to the pan, drain and shake the excess water off the bean sprouts. Next, slice the bell pepper, mash & mince the garlic, and dice the green onions. As for the chicken, dice and set aside. In a bowl, beat the eggs. Mix all the sauce ingredients and set aside.

Pad Thai:

Step 3: Drizzle 2 tbsp peanut oil in a hot large pan. Add the diced chicken thigh meat and saute over medium-high heat until just done. Set the chicken aside when done.

Step 4: To the now-empty pan, add a little more oil. Add the bell peppers and cook until they begin to soften. Next, add the garlic, red pepper flakes, and bean sprouts. Stir and continue to cook for a few minutes more. To the side of the pan, move the veggies.

Step 5: Into the center of the pan, pour the whisked eggs and slightly cook. Scramble the eggs and mix with the veggies. Return the chicken to the pan and add the cooked rice noodles. Then, pour in the sauce mixture and stir well. Next, add the green onions. Stir and cook further.

Step 6: Over the noodles, sprinkle the crushed peanuts, and cilantro, and squeeze a couple of lime wedges. Toss and serve. Enjoy!

Nutrition Facts:

Calories: 938 kcal | Carbohydrates: 113g | Protein: 48g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 243mg | Sodium: 2276mg | Potassium: 933mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1404IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 5mg