Chicken Pad Thai
11
Points®
Total time: 47 min • Prep: 25 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
A traditionally prepared Thai classic, lightened up. Also great with shrimp or cubed tofu instead of chicken.
Ingredients
Packaged rice noodles
7 oz
Uncooked boneless skinless chicken breast
1 pound(s)
Asian fish sauce
0.25 cup(s)
Broccoli
4 cup(s)
Carrots
1 medium
Fresh lime juice
0.25 cup(s)
Sugar
3 tbsp(s)
Water
3 tbsp(s)
Ginger root
1.5 tsp(s)
Cooking spray
2 spray(s)
Peanut oil
4 tsp(s)
Green hot chili peppers
1 tsp(s)
Garlic clove
1 clove(s), medium
Uncooked bean sprouts
1.5 cup(s)
Unsalted dry roasted peanuts
2.5 oz
Cilantro
0.5 cup(s)
Instructions
1
Soak noodles in cold water for 1 hour.
2
Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside.
3
Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.
4
Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside.
5
Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.
6
Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts, cilantro, broccoli and carrots; mix well.
7
Serve immediately. Yields about 2 cups per serving.
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