Chicken Pad Thai Recipe
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Averie Cooks · by Averie Sunshine★ 4.5 (212)

Chicken Pad Thai Recipe

NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 45%
CARBS 62G52% OF CAL
4G FIBER9G SUGAR49G OTHER
FAT 15G29% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick, authentic pad Thai with tender rice noodles, chicken, crisp vegetables, and a balance of sweet, salty, and tangy flavors. Better than takeout and ready in 20 minutes.

mainthaistir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound flat rice noodles
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coconut oil
  • 1 medium onion (diced small (I used sweet Vidalia))
  • 1 pound boneless skinless chicken breast (sliced into thin long strips)
  • 3 to 5 cloves garlic (finely minced or pressed)
  • 1 tablespoon ground ginger ((1/2 tablespoon fresh ginger may be substituted))
  • 8 ounces thinly sliced green cabbage ((about 3 to 4 loosely packed cups))
  • 1 cup shredded carrots
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup fish sauce
  • 1/4 to 1/3 cup freshly squeezed lime juice
  • 2 tablespoons honey or agave syrup
  • 1 large egg (scrambled)
  • 2 tablespoons sriracha ((optional and to taste))
  • 3 green onions (sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil))
  • 2/3 cup chopped roasted peanuts ((I used reduced-salt))
PREP
5M
SODIUM
1258MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.