Quick Chicken Pad Thai

4
Servings
25m
Prep Time
12-15m
Cook Time
37m
Ready In


"This is out of an America's Test Kitchen magazine. If you can't find fish sauce, substitute a combination of 4 minced anchovy fillets and 1/4 cup soy sauce. Rice stick noodles can be found in the Asian section of most supermarkets If desired, top Pad Thai with chopped peanuts and scallions."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (500.9 g)
  • Calories 625.3
  • Total Fat - 10.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 816.5 mg
  • Sodium - 1756.2 mg
  • Total Carbohydrate - 63.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 15 g
  • Protein - 63.4 g
  • Calcium - 64.3 mg
  • Iron - 9.2 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0.1 mg

Step 1

Cover rice sticks,with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes

Step 2

Drain noodles.

Step 3

Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.

Step 4

Heat oil in large nonstick skillet over high heat until just smoking.

Step 5

Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes.

Step 6

Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes.

Step 7

Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes.

Tips & Variations


No special items needed.

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