Chicken Pad Thai Recipe

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 16 teaspoons Asian fish sauce; 1/2 pound firm tofu, cut into 1/4-inch cubes; 1 cup water; 2 tablespoons lime juice; 1 1/2 teaspoons rice-wine vinegar; 3 1/2 tablespoons sugar; 3/4 teaspoon salt; 1/4 teaspoon cayenne; 3/4 pound linguine; 3 tablespoons cooking oil; 4 cloves garlic, chopped; 2/3 cup salted peanuts, chopped fine; 2 cups bean sprouts; 1/2 cup lightly packed cilantro leaves

Servings: persons

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
16 teaspoons Asian fish sauce
1/2 pound firm tofu, cut into 1/4-inch cubes
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

1
In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
2
In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
3
Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.
4
Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.
5
Yield: 4 servings (Serving size: 4 servings)

488

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: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, 16 teaspoons Asian fish sauce, 1/2 pound firm tofu, cut into 1/4-inch cubes, 1 cup water, 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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