Chicken Pad Thai with Peanut Sauce

Name: Chicken Pad Thai with Peanut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1 (8 ounce) package medium-sized dried rice noodles; 4 tablespoons soy sauce; 4 teaspoons cornstarch; 1.5 cups 1/2-inch wide strips of raw chicken breast; 0.25 cup white sugar; 0.25 cup fish sauce; 2 tablespoons tamarind juice; 1 tablespoon lime juice; 3 tablespoons canola or peanut oil, divided; 0.75 teaspoon minced garlic; 2 eggs; 0.75 tablespoon white sugar; 0.75 teaspoon salt; 0.75 cup chopped unsalted dry-roasted peanuts; 0.5 teaspoon chili powder; 0.25 cup chopped fresh chives; 1 cup fresh bean sprouts

5.0

(3)

2 Reviews

2 Photos

I made this chicken pad thai for my wife on her birthday and she loved it. Make sure to pick up medium rice noodles.

Recipe by Anthony Murphy

Published on June 19, 2020

2

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs 5 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 (8 ounce) package medium-sized dried rice noodles
4 tablespoons soy sauce
4 teaspoons cornstarch
1 ½ cups 1/2-inch wide strips of raw chicken breast
¼ cup white sugar
¼ cup fish sauce
2 tablespoons tamarind juice
1 tablespoon lime juice
3 tablespoons canola or peanut oil, divided
¾ teaspoon minced garlic
2 eggs
¾ tablespoon white sugar
¾ teaspoon salt
¾ cup chopped unsalted dry-roasted peanuts
½ teaspoon chili powder
¼ cup chopped fresh chives
1 cup fresh bean sprouts

Directions

Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

Nutrition Facts (per serving)

679	Calories
29g	Fat
76g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 679
% Daily Value *
Total Fat 29g	37%
Saturated Fat 4g	20%
Cholesterol 130mg	43%
Sodium 2614mg	114%
Total Carbohydrate 76g	28%
Dietary Fiber 4g	14%
Total Sugars 18g
Protein 31g
Vitamin C 6mg	28%
Calcium 63mg	5%
Iron 3mg	15%
Potassium 505mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.