Chicken Pad Thai Recipe
This Chicken Pad Thai Recipe is a quicker version than the traditional but still tastes absolutely delicious! Double win!
Servings 4 servings
Calories 558kcal
Ingredients
for the pad thai sauce-
- 4 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 4 tablespoons sugar
- 4 cloves garlic finely minced or grated
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- pinch red pepper flakes
for the chicken pad thai-
- 7 oz. rice noodles
- 3 tablespoons canola oil
- 1 lb. boneless skinless chicken breasts cut into bite sized pieces
- 1 cup yellow onion sliced
- 2 large eggs
- 3/4 cup julienned carrot
- 3/4 cup bean sprouts
For Garnish-
- cilantro
- peanuts
- lime wedges
- green onions
Instructions
- In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.
- Bring a large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.
- In a large wok or skillet, heat oil over medium-high heat. Cook chicken and onions together until browned. Move to one side of the pan.
- Crack eggs into a small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles, and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn't enough sauce. Cook another 2 minutes to heat veggies through. Serve with cilantro, lime wedges, peanuts, and green onion.
Nutrition
Calories: 558kcal | Carbohydrates: 68g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 154mg | Sodium: 1514mg | Potassium: 727mg | Fiber: 3g | Sugar: 19g | Vitamin A: 4160IU | Vitamin C: 9.8mg | Calcium: 64mg | Iron: 2.3mg