Chicken Pad Thai Recipe

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 2/3 cup chicken stock; 1/2 cup ketchup; 1/4 cup fish sauce; 2 tablespoons granulated sugar; 2 tablespoons cornstarch; 1 teaspoon grated lime rind; 2 tablespoons lime juice; 1 teaspoon hot pepper sauce; PAD THAI; 14 ounces wide rice stick noodles (about 1/2 package); 4 teaspoons vegetable oil; 2 eggs, lightly beaten; 1 lb boneless skinless chicken breast, sliced; 4 carrots, thinly sliced; 1 red bell pepper, sliced; 2 garlic cloves, minced; 1 tablespoon minced ginger; 2 cups bean sprouts; 2 green onions, sliced; 1/4 cup chopped unsalted peanuts

Servings: persons

SAUCE
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lime rind
2 tablespoons lime juice
1 teaspoon hot pepper sauce
PAD THAI
14 ounces wide rice stick noodles (about 1/2 package)
4 teaspoons vegetable oil
2 eggs, lightly beaten
1 lb boneless skinless chicken breast, sliced
4 carrots, thinly sliced
1 red bell pepper, sliced
2 garlic cloves, minced
1 tablespoon minced ginger
2 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted peanuts

1
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
2
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
3
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
4
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
5
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
6
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
7
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

1025

kcal

Calories

Fat

131

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 21 ingredients. The key ingredients include: SAUCE, 2/3 cup chicken stock, 1/2 cup ketchup, 1/4 cup fish 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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