Pad Thai Chicken

Pad Thai Chicken Recipe

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About Pad Thai Chicken Recipe:

A delicious preparation of chicken and rice noodles with egg tossed in a sweet, tangy and spicy sauce.

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  • 17 Ingredients
Ingredients
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Ingredients for Pad Thai Chicken Recipe

  • 80 gram Dried rice noodles
  • 2 gram Chicken breast cut lengthwise into layers and then cut into thin strips across the breath 100
  • 2 Eggs whisked Nos
  • 150 gram Bean Sprouts
  • 1 No.s Small Red Onion Finely Chopped
  • 2 No.s Garlic Cloves Finely Chopped
  • 1 No.s Red chilli finely chopped
  • 30 gram Pickled turnips finely chopped
  • 1 inch Garlic chives cut into s 20 gm
  • 1/2 Lime juice Nos
  • 30 gram Roasted peanuts lightly crushed
  • 1 inch Coriander cut into s 20 gm
  • 60 gram Palm sugar
  • 2 tablespoon Tamarind paste
  • 2 tablespoon Fish sauce
  • 1 teaspoon Chilli sauce
  • 1.33 tablespoon Oil
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Pad Thai Chicken Recipe

STEP 01

Soak 80 gm dried rice noodles in hot water for 10 minutes.

STEP 02

When the noodles soften, remove and drain well. Keep the noodles aside.

STEP 04

1heat 1 tsp oil in a wok on low heat and add 2 cloves of finely chopped garlic. Stir fry for 2 minutes.

STEP 05

2add 60 gm palm sugar, 2 tbsp tamarind paste, 1 tsp chilli sauce, 2 tbsp fish sauce and stir together till sugar dissolves. Then remove the wok from the heat.

STEP 06

3in a clean wok heat 1 tbsp oil on high heat, add 100 gm chicken breast cut into thin strips and stir fry for 2 minutes till chicken changes colour. Push the chicken to one side of the wok.

STEP 07

4in the hot oil add 2 whisked eggs and leave to set for 10 seconds and then stir till well scrambled.

STEP 08

5then add 1 small onion finely chopped, 1 finely chopped red chilli and juice of ½ a lime and stir together.

STEP 09

6at this stage add the soaked and drained noodles, 100 gm bean sprouts, 30 gm finely chopped pickled turnips and stir fry for 2 minutes until heated through.

STEP 10

7next add the prepared sauce and stir together well.

STEP 11

8fry till the sauce is completely absorbed.

STEP 12

9add 20 gm garlic chives cut into 1 inch pieces and stir fry for a few seconds.

STEP 13

10transfer to a serving dish and garnish with 20 gm chopped coriander leaves and 30 gm lightly crushed roasted peanuts.

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