Description
A vibrant and flavorful Chicken Pad Thai dish that brings the essence of street food right to your home kitchen.
Ingredients
Scale
- 8 oz Rice Noodles
- 2 tablespoons Vegetable Oil
- 1 pound Chicken Breast, sliced
- 2 Eggs, beaten
- 1 cup Bean Sprouts
- 1/2 cup Green Onions, chopped
- 1/4 cup Crushed Peanuts
- 3 tablespoons Fish Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 1 tablespoon Lime Juice
- 1 teaspoon Chili Powder
- Lime Wedges, for Serving
Instructions
- Soak the Rice Noodles in warm water for about 30 minutes until pliable.
- Heat the Vegetable Oil in a large skillet or wok over medium-high heat.
- Cook the sliced Chicken Breast until golden-brown and cooked through.
- Scramble the Eggs in the skillet until fully cooked and fluffy.
- Add the soaked noodles, Fish Sauce, Soy Sauce, Sugar, Lime Juice, and Chili Powder; toss for 2-3 minutes.
- Fold in the Bean Sprouts and Green Onions, cooking for another minute.
- Serve on plates, topped with Crushed Peanuts and Lime Wedges.
Notes
Make-Ahead Tips: Soak noodles a few hours before cooking. Cook chicken and prep vegetables in advance for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg