Chicken Pad Thai Recipe

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz. flat rice noodles; 3 tbsp. fish sauce; 3 tbsp. fresh lime juice; 1 tbsp. Worcestershire sauce; 2 tbsp. packed brown sugar; 3 tbsp. peanut oil; 3 large eggs; 1 lb. boneless, skinless chicken breasts; 4 clove garlic; 3 shallots; 2 tsp. ground ancho chile powder; 1 1/2 c. fresh bean sprouts; 1/4 c. unsalted roasted peanuts; 13 c. chopped fresh cilantro; 2 scallions; 1 lime

Servings: persons

10 oz. flat rice noodles
3 tbsp. fish sauce
3 tbsp. fresh lime juice
1 tbsp. Worcestershire sauce
2 tbsp. packed brown sugar
3 tbsp. peanut oil
3 large eggs
1 lb. boneless, skinless chicken breasts
4 clove garlic
3 shallots
2 tsp. ground ancho chile powder
1 1/2 c. fresh bean sprouts
1/4 c. unsalted roasted peanuts
13 c. chopped fresh cilantro
2 scallions
1 lime

1
Place noodles in a large bowl and cover with boiling water.
2
Let stand 10 minutes; drain.
3
Rinse with cold water and drain again.
4
In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar.
5
Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat.
6
Add eggs and cook, stirring, until set, about 30 seconds.
7
Remove eggs to a plate.
8
Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan.
9
When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through.
10
Add garlic and stir-fry a few seconds.
11
Add shallots and chile powder and stir-fry a few more seconds.
12
Add noodles and toss well with ingredients in wok.
13
Stir-fry 1 minute.
14
Add fish-sauce mixture to wok, tossing to combine with noodles.
15
Add 1 cup of the bean sprouts, half of the peanuts, and eggs.
16
Stir to combine, and transfer to a serving dish.
17
Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions.
18
Toss immediately and serve with lime wedges.

932

kcal

Calories

Fat

102

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 16 ingredients. The key ingredients include: 10 oz. flat rice noodles, 3 tbsp. fish sauce, 3 tbsp. fresh lime juice, 1 tbsp. Worcestershire sauce, and more.

Yes, 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.

Chicken Pad Thai

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