Chicken pad Thai
9
Points®
Total Time
47 min
Prep
25 min
Cook
22 min
Serves
6
Difficulty
Moderate
Here's a traditionally prepared Thai classic. It has the same crunchy textures and balance of umami, sweet, and sour flavors, that people love about this celebrated Asian street food. It's also great with shrimp or cubed tofu instead of chicken. To prevent mushy noodles, check on them while they soak and remove them from the cold water once they become slightly chewy. You’ll preserve their texture, since they’ll absorb even more liquid when they’re stir-fried. You can use either red or green Thai chili peppers but be sure to handle them as little as possible. Since the heat from the seeds can linger on your skin, be careful not to touch your eyes until after you’ve washed your hands with soap and warm water.
Ingredients
Packaged rice noodles
7 oz
Uncooked skinless boneless chicken breast
1 pound(s), cut into 3/4-inch cubes
Fish sauce
¼ cup(s), divided
Broccoli
4 cup(s), chopped, florets
Carrots
1 medium, finely sliced
Fresh lime juice
¼ cup(s), divided
Sugar
3 Tbsp
Water
3 Tbsp
Fresh ginger
1½ tsp, fresh, finely minced
Cooking spray
2 spray(s)
Peanut oil
4 tsp, divided
Green hot chili peppers
1 tsp, chopped, or red chili pepper, Thai-variety, deveined, seeded, minced*
Garlic
1 clove(s), minced
Uncooked bean sprouts
1½ cup(s)
Peanuts
2½ oz, dry-roasted, salted, minced (about 1/2 cup)
Cilantro
½ cup(s), fresh, minced