Chicken Pad Thai

This traditional Asian stir-fry is fast, easy, and flavorful. A perfect week night meal that combines chicken, bean sprouts, and rice noodles with a crunchy peanut topping.



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Servings: 4
Serving size: 1 1/4  cups
Prep Time: 25 mins
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Ingredients
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    8   ounces 
    rice noodles (Vietnamese bahn pho or Thai sen-mee)
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    1/4  cup 
    salted peanuts, finely chopped
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    1/2  teaspoon 
    grated lime peel
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    3   tablespoons 
    fish sauce
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    2   tablespoons 
    fresh lime juice
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    2   tablespoons 
    packed brown sugar
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    4 1/2  teaspoons 
    rice vinegar
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    1   tablespoon 
    Asian chile sauce with garlic
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    3   tablespoons 
    cooking oil
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    1   pound 
    boneless, skinless chicken breast or turkey, cut into bite-sized strips
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    1   tablespoon 
    finely chopped garlic
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    1   
    egg, lightly beaten
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    1   cup 
    fresh bean sprouts
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    1/3  cup 
    sliced green onion
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    2   tablespoons 
    snipped fresh cilantro

Directions
1.
Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2.
Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3.
In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4.
In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5.
Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6.
In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.
7.
Nutrition information
Per Serving: cal. (kcal) 565, Fat, total (g) 19, chol. (mg) 119, sat. fat (g) 3, carb. (g) 63, Monosaturated fat (g) 8, Polyunsaturated fat (g) 6, fiber (g) 3, sugar (g) 9, pro. (g) 34, vit. A (IU) 340, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 44, Cobalamin (Vit. B12) (g) 0, sodium (mg) 945, Potassium (mg) 443, calcium (mg) 101, iron (mg) 3, Starch () 3, Other Carb () 1, Very Lean Meat () 4, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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