Description
A delicious Pad Thai recipe featuring boneless chicken breasts, flat rice noodles, and a rich tamarind sauce, garnished with fresh vegetables and peanuts.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 oz flat rice noodles
- 3 tbsp tamarind paste
- 2 large eggs
- 1 cup bean sprouts
- 4 green onions, sliced
- ¼ cup fresh cilantro (optional)
- ¼ cup crushed peanuts
- 3 tbsp low-sodium soy sauce
- 1 tsp sugar
- Lime wedges for serving
Instructions
- Soak rice noodles in warm water until softened but firm.
- Heat vegetable oil in a wok; sauté diced chicken until golden brown (5-7 minutes).
- Add minced garlic; push aside and scramble beaten eggs until just set.
- Toss in soaked noodles, tamarind paste, soy sauce, and sugar; stir to combine.
- Fold in bean sprouts and green onions; cook until heated through.
- Serve garnished with crushed peanuts, cilantro, and lime wedges.
Notes
- Make sure the noodles are soaked but still firm to maintain texture.
- Adjust the level of tamarind paste to achieve desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 130 mg