Chicken Pad Thai (Takeout-Style)
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Omnivore's Cookbook · by Maggie Zhu

Chicken Pad Thai (Takeout-Style)

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 46%
CARBS 45G40% OF CAL
5G FIBER0G ADDED0G INTRINSIC25G OTHER15G TOTAL SUGAR
FAT 20G41% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Takeout-style pad thai with chicken, chewy noodles, vegetables, and a balanced tangy-sweet sauce without fish sauce. Satisfying and healthier than restaurant versions.

mainthaistir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 oz (115 g) dried rice noodles (, about 1/4” (5 cm)-wide)
  • 8 oz (225 g) chicken breast (, sliced thinly against the grain (or thigh))
  • 1 teaspoon soy sauce
  • 3 tablespoons brown sugar ((or palm sugar))
  • 2 tablespoons tamarind puree ((or tamarind paste))
  • 2 tablespoons oyster sauce ((or vegetarian oyster sauce) (*Footnote 1))
  • 2 tablespoons soy sauce ((*Footnote 1))
  • 1/2 head broccoli (, cut into small bite-size florets)
  • 4 tablespoons peanut oil ((or vegetable oil))
  • 2 eggs (, beaten)
  • 4 cloves garlic (, minced)
  • 1 shallot (, sliced)
  • 1/2 carrot (, sliced)
  • 5 green onions (, sliced into 1” (2.5 cm) pieces)
  • 1 long red pepper (, sliced (or bird eye pepper if prefer a spicier dish))
  • 1 1/2 cup mung bean sprouts (, and extra for garnish)
  • 3 tablespoons peanuts (, coarsely chopped)
  • 1 lime (, sliced into wedges for garnish)
PREP
30M
SODIUM
909MG
ESTIMATE
COMPLETE

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