🥢 Asian Food
Intermediate
Chicken Pad Thai
The iconic Thai stir-fry of rice noodles with chicken, egg, peanuts and a sweet-and-sour tamarind sauce. A perfect balance of sweet, sour and savory flavors.
20 minPrep
15 minCook
35 minTotal
4Servings
Dairy-FreeHigh Protein
Ingredients
- 250 g Rice noodles
- 300 g Chicken breast (in strips)
- 2 units Eggs
- 60 g Peanuts (chopped)
- 3 tbsp Tamarind sauce
- 2 tbsp Soy sauce
- 100 g Bean sprouts
- 3 stalks Green onion
Nutrition facts
per serving
480 kcal
Calories
30 g
Protein
52 g
Carbs
18 g
Fat
4 g
Fiber
Approximate nutritional information
Allergens
EggsPeanutsSoy
Instructions
- 1
Soak the rice noodles in hot water until soft.
- 2
Stir-fry the chicken in a wok until golden.
- 3
Push the chicken aside and scramble the eggs.
- 4
Add the drained noodles and the sauces.
- 5
Fold in the bean sprouts and green onion.
- 6
Serve with chopped peanuts on top.
Chef tips
Have all ingredients ready before starting; the stir-fry is very fast.
Substitutions
Swap the chicken for shrimp or firm tofu.
