Description
Savor the authentic taste of Chicken Pad Thai with tender chicken and colorful veggies, all enveloped in a delightful sauce that makes weeknight dinners a breeze.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz flat rice noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 3 green onions, chopped
- 2 large eggs
- 3 tbsp smooth peanut butter
- 4 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- ¼ cup cilantro leaves, chopped (for garnish)
- pinch of chili flakes (optional)
Instructions
- Soak rice noodles according to package instructions until pliable. Drain well.
- Heat oil in a large skillet over medium-high heat. Add sliced chicken and cook for about 5-7 minutes until golden brown and cooked through.
- Add bell peppers and carrots to the skillet; cook until slightly softened. Push to one side and scramble eggs on the other side until just set.
- In a bowl, whisk together soy sauce, lime juice, peanut butter, and chili flakes (if using). Pour over noodle mixture in the pan.
- Toss everything gently for about 3-4 minutes until noodles are coated with sauce and heated through. Top with chopped cilantro before serving.
Notes
- Customize your Chicken Pad Thai by swapping in your favorite vegetables or protein sources like tofu for a vegetarian option.
- To prevent sticking, rinse soaked noodles with cold water before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg