Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories366.2 kcal (18%)
Total Fat18.1 g (26%)
Carbs35 g (13%)
Sugars4.1 g (5%)
Protein16.4 g (33%)
Sodium567.9 mg (28%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5.33 ouncesdried pad thai noodles
1chicken breast
julienned
1 teaspooncornstarch
¼ teaspoonsalt
1 teaspoonsesame oil
3 tablespoonscooking oil
seperated
2 tablespoonslime juice
1 tablespoonbrown sugar
½ teaspoondried red pepper flakes
½ teaspoonpaprika
1 teaspoonthai chili sauce
1 tablespoonfish sauce
1 Twater
1egg
lightly beaten
1green onion
sliced, dark green parts sliced into 1 inch pieces
0.5bell pepper
julienned
2basil leaves
large, chopped
cilantro
chopped
Instructions
Step 1
Pour hot water into a bowl and cover pad thai noodles. Let sit for 15 - 20 minutes.
Step 2
In a small bowl, mix julienne strips of chicken with cornstarch, salt, and sesame oil.
Step 3
In another bowl, mix the lime juice, brown sugar, ground chilies, paprika, thai chili sauce, and fish sauce and set aside.
Step 4
In a large skillet, heat 2 Toil over medium heat. When hot but not smoking, add the chicken. Stir to separate the pieces.
Step 5
Cook chicken till it is white all the way through, remove from the pan and place into a small bowl.
Step 6
Add another 1T cooking oil in the skillet if needed, and saute red pepper until tender.
Step 7
Add pad thai noodles, stir, and create a center "pool" area to scramble the egg.
Step 8
After the egg is scrambled, stir through the noodles.
Step 9
Add chicken to the skillet.
Step 10
Add sauce, and remove from heat.
Step 11
Top with green onions, basil and cilantro.
Step 12
Serve and enjoy!
Notes
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