Quick Chicken Pad Thai
Recipe: #25673
February 17, 2017
Categories: Beans, Chicken, Bean Sprouts, Thai, Gluten-Free, No Eggs, Non-Dairy, Lime, Whole Chicken, Kosher Meat, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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