Phad Thai With Chicken Recipe

Name: Phad Thai With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soy sauce; 1 tablespoon water; 1 tablespoon creamy peanut butter; 1 teaspoon Asian chili paste, such as sambal oelek; 3 tablespoons canola oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1/2 cup julienned carrots; 4 ounces boneless, skinless chicken breast or thigh, sliced into strips; 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained; 1 tablespoon packed light brown sugar; 1 tablespoon cider vinegar; Chopped Romaine lettuce, for garnish; Mung bean sprouts, for garnish; Lime wedges, for garnish; Fresh cilantro leaves, for garnish; Chopped peanuts, for garnish

Servings: persons

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned carrots
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

1
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
2
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the chicken, and stir-fry until chicken is browned and cooked through, about 2 minutes. Add noodles and toss to coat.
3
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
4
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with carrots,mung bean sprouts, lime, cilantro and chopped peanuts.

306

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon creamy peanut butter, 1 teaspoon Asian chili paste, such as sambal oelek, and more.

Yes, Phad Thai With Chicken 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.

Phad Thai With Chicken

How did you like this recipe?

Frequently Asked Questions