Chicken Pad Thai
25 min4 servings
Stir-fried rice noodles with chicken, eggs, and a tangy-sweet fish sauce dressing, finished with fresh herbs.
| prepPound chicken breast to ½ inch thickness and chop into bite-sized pieces | |||
| 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces | Cook chicken until cooked through, 6–8 min | Add chicken & sauce, toss noodles to coat | Stir in green onions & cilantro, garnish with peanuts |
| salt & pepper to taste | |||
| 2 eggs | Fry eggs 1 min, break up, add white onions & bean sprouts | ||
| 60 ml sliced white onions | |||
| 100 g fresh bean sprouts | |||
| 60 ml ketchup | Whisk sauce ingredients | ||
| 30 ml fish sauce | |||
| 25 g sugar | |||
| 1 teaspoon minced garlic | |||
| 1 teaspoon peanut butter | |||
| juice of 1 lime | |||
| ½ teaspoon crushed red pepper flakes | |||
| 1 teaspoon soy sauce | |||
| 225 g flat rice noodles | |||
| 20 g sliced green onions | |||
| 10 g cilantro (roughly chopped) | |||
| peanuts (optional) | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.