Bangkok Style Chicken Pad Thai Recipe

Name: Bangkok Style Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee); 1/4 cup salted peanuts, finely chopped; 1/2 teaspoon lime peel, grated; 3 tablespoons fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons brown sugar; 4 1/2 teaspoons rice vinegar; 1 tablespoon chili sauce; 3 tablespoons cooking oil; 1 lb chicken breast, cut into bite-sized strips (boneless, skinless); 1 tablespoon garlic, minced; 1 egg, lightly beaten; 1 cup fresh bean sprout; 1/3 cup green onion, sliced; 2 tablespoons fresh cilantro, chopped

Servings: persons

8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon lime peel, grated
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
4 1/2 teaspoons rice vinegar
1 tablespoon chili sauce
3 tablespoons cooking oil
1 lb chicken breast, cut into bite-sized strips (boneless, skinless)
1 tablespoon garlic, minced
1 egg, lightly beaten
1 cup fresh bean sprout
1/3 cup green onion, sliced
2 tablespoons fresh cilantro, chopped

1
Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2
Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3
In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4
In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5
Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6
In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
7
Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee), 1/4 cup salted peanuts, finely chopped, 1/2 teaspoon lime peel, grated, 3 tablespoons fish sauce, and more.

Yes, Bangkok Style Chicken Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangkok Style Chicken Pad Thai

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