Chicken Pad Thai **Optional -Buy bean sprouts (6 oz.)
Boil a pot of water. Cook rice noodles for 6-7 min. Set a timer! Taste to make sure tender. Remove and rinse with cold water. In a large skillet on medium high heat add 1 T. of oil and cook chicken for 4-5 minutes per side. Remove. Let sit 5 minutes and dice. Add a little more oil and sauté veggies. You can add 1-2 T. of water and put a lid on and steam for just a few minutes if you need to soften them a little. Beat 2 eggs, make space in the middle of the skillet and pour them into the middle. Let them sit a minute then slightly scramble until cooked. Add the sauce, about ¾ of the noodles, the chicken, bean sprouts, green onions, cilantro. Toss to combine. Serve with a sprinkle of peanuts and a squeeze of lime juice.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
Calories
610
% Daily Value*
Total Fat 28g .......... 36%
Saturated Fat 6g .......... 30%
Trans Fat 0g
Cholesterol 70mg .......... 23%
Sodium 1,320mg .......... 57%
Total Carbohydrate 62g .......... 23%
Dietary Fiber 6g .......... 21%
Total Sugars 18g
Includes 10g Added Sugars .......... 20%
Protein 34g
Vitamin D 0mcg .......... 0%
Calcium 90mg .......... 6%
Iron 4mg .......... 20%
Potassium 720mg .......... 15%
*Percent Daily Values are based on a 2,000 calorie diet.
Allergen Statement
Contains:
-
Peanuts
-
Fish (fish sauce)
-
Soy (soy sauce)
Ingredients
Chicken, rice noodles, vegetables (zucchini, red bell peppers, carrots, green onions, cilantro), sauce [brown sugar, peanut butter (peanuts), soy sauce (water, soybeans, salt), fish sauce (anchovies, salt), rice vinegar, chili paste, dried basil, coriander, fresh ginger, black pepper], roasted peanuts, lime juice, salt.