Description
A classic Thai dish made with flat rice noodles, chicken, and a savory sauce.
Ingredients
Scale
- 4 Tablespoons low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 3 Tablespoons brown sugar
- 2 Tablespoons creamy peanut butter
- ½ Tablespoon sriracha or to taste
- 8 oz. flat rice noodles or desired rice noodles
- 2 Tablespoons neutral oil (like avocado or vegetable)
- 2 cloves garlic (minced)
- 8 oz. chicken breasts (cut into thin stripes or small bite-sized pieces)
- 2 large eggs (beaten)
- Salt (to taste)
- 1 large carrot (cut into long shreds with a julienne vegetable peeler)
- 2 spring onions (thinly sliced)
- ¼ cup crushed roasted peanuts
- Lime wedges to serve with
Instructions
- Make the sauce; whisk all the sauce ingredients in a bowl. Set aside.
- Prepare the rice noodles; cook the rice noodles according to package directions. Drain the rice noodles and toss them with 1 tablespoon of oil. Set the noodles aside.
- Make the chicken; heat remaining oil in a large skillet. Gently season the chicken with salt. Cook the chicken in the skillet until it is no longer pink and cooked through.
- Add garlic and carrots and cook for 1 minute.
- Push all the ingredients to the side of a skillet and add eggs. Scramble the eggs until cooked.
- Add the remaining ingredients: add cooked rice noodles and add sauce to the skillet. Stir well to combine.
- Serve the Pad Thai garnished with peanuts and spring onions on top, as well as lime wedges on the side.
Notes
- This dish can be customized with different proteins or vegetables.
- Adjust the amount of sriracha based on spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg