Chicken Pad Thai
This Chicken Pad Thai is over the top delicious! It’s full of fresh ingredients and tossed with a scrumptious sauce.
Servings 6
Calories 478kcal
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: 478kcal | Carbohydrates: 59g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 775mg | Potassium: 654mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6250IU | Vitamin C: 35.7mg | Calcium: 63mg | Iron: 2.2mg