Chicken Pad Thai with Peanut Sauce
Experience the deliciousness of Chicken Pad Thai, a beloved Thai street food that’s both satisfying and easy to make at home. This dish features tender chicken stir-fried with rice noodles, fresh vegetables, and a savory sauce, creating a perfect balance of flavors and textures.
Recipe - Welcome
Chicken Pad Thai with Peanut Sauce
0
Servings4
Cook Time45 Minutes
Calories627
Ingredients
MARINADE: 3 chicken breasts, cut into bite-sized pieces
1/4 cup Thai peanut sauce
1 Tbs lime juice
1 Tbs sesame oil
1/2 tsp salt
SAUCE: 3 Tbs fish sauce
3 Tbs lime juice
3 Tbs sugar
1 to 2 tsp chili paste, or to taste
STIR-FRY: 8 oz dried Thai rice noodles
3 Tbs peanut oil, divided
4 cloves garlic, finely chopped
2 shallots, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts, divided
1/2 cup unsalted roasted peanuts, chopped (divided)
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves, chopped
Directions
- To make marinade, place chicken in bowl. Add remaining marinade ingredients. Stir to combine. Marinate for 2 to 6 hours.
- Soak dried rice noodles in warm water for 30 minutes, or until limp but still firm to the touch. Drain noodles thoroughly in colander; set aside. To make sauce, mix fish sauce, lime juice, sugar and chili paste in small bowl. Stir well to melt sugar.
- Heat a wok or skillet over high heat until smoking hot. Add 2 tablespoons peanut oil. Sauté chicken until golden and cooked through, about 5 to 6 minutes. Remove chicken to a plate. Cover to keep warm.
- Add remaining peanut oil, garlic and shallots to pan. Sauté for 30 seconds. Push garlic and shallots to 1 side of wok. Pour egg into center. Scramble egg lightly until set, breaking it up into pieces with a spatula. Add drained noodles to wok, stirring and tossing quickly with tongs to separate strands. Pour in the fish sauce mixture, tossing well to coat noodles and keep them from sticking.
- Add half of bean sprouts and half of peanuts, saving remainder for garnish. Return chicken to pan. Stir together to warm everything through. Divide pad Thai between 4 bowls. Add remaining bean sprouts and peanuts to the top. Garnish with lime wedges and cilantro. Squeeze lime juice over each portion before eating.
Nutritional Information
Calories: 627, Fat: 36 g (7 g Saturated Fat), Cholesterol: 105 mg, Sodium: 1693 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g.
0 minutes
Prep Time
45 minutes
Cook Time
4
Servings
627
Calories
Directions
- To make marinade, place chicken in bowl. Add remaining marinade ingredients. Stir to combine. Marinate for 2 to 6 hours.
- Soak dried rice noodles in warm water for 30 minutes, or until limp but still firm to the touch. Drain noodles thoroughly in colander; set aside. To make sauce, mix fish sauce, lime juice, sugar and chili paste in small bowl. Stir well to melt sugar.
- Heat a wok or skillet over high heat until smoking hot. Add 2 tablespoons peanut oil. Sauté chicken until golden and cooked through, about 5 to 6 minutes. Remove chicken to a plate. Cover to keep warm.
- Add remaining peanut oil, garlic and shallots to pan. Sauté for 30 seconds. Push garlic and shallots to 1 side of wok. Pour egg into center. Scramble egg lightly until set, breaking it up into pieces with a spatula. Add drained noodles to wok, stirring and tossing quickly with tongs to separate strands. Pour in the fish sauce mixture, tossing well to coat noodles and keep them from sticking.
- Add half of bean sprouts and half of peanuts, saving remainder for garnish. Return chicken to pan. Stir together to warm everything through. Divide pad Thai between 4 bowls. Add remaining bean sprouts and peanuts to the top. Garnish with lime wedges and cilantro. Squeeze lime juice over each portion before eating.