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Chicken Pad Thai
This Chicken Pad Thai is over the top delicious! It’s full of fresh ingredients and tossed with a scrumptious sauce.
Course
Main Course
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
478
kcal
Author
Sherri Hagymas
Ingredients
10
oz
Thai rice noodles
1
lb
boneless skinless chicken breasts
sliced into thin strips
2
tablespoon
olive oil
¼
cup
soy sauce
2
tablespoon
rice vinegar
¼
cup
brown sugar
I used coconut sugar
1
tablespoon
lemon or lime juice
1 ½
cups
matchstick carrots
1
red bell pepper
sliced into thin strips
2
cloves
garlic
4
green onions
whites sliced thin & greens sliced into 1-inch pieces
2
cups
bean sprouts
3
eggs
½
cup
unsalted peanuts
chopped roughly
⅓
cup
cilantro
chopped
Red pepper flakes
optional
Instructions
In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
Cook rice noodles according to directions on package.
While noodles are cooking, heat oil in large, deep skillet over medium-high heat.
Once the oil is hot, add the chicken and saute until cooked through, about 4 - 6 minutes.
Transfer to a plate, leaving oil in pan.
Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
Push the vegetables round the sides of the pan and crack the eggs into the center.
Scramble until eggs have cooked through.
Add the chicken, noodles and sauce to the vegetables.
Then toss together until evenly coated and cook 1 - 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes.
Nutrition
Calories:
478
kcal
|
Carbohydrates:
59
g
|
Protein:
26
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Cholesterol:
130
mg
|
Sodium:
775
mg
|
Potassium:
654
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
6250
IU
|
Vitamin C:
35.7
mg
|
Calcium:
63
mg
|
Iron:
2.2
mg