Chicken Pad Thai
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See what is included- 855
- CALORIES
- 60g
- PROTEIN
- 83g
- CARBS
- 32g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 180g (6.5 oz) chicken breast, sliced thin
- 70g (2.5 oz) rice noodles, dry
- 1 egg (50g), beaten
- 25g (1.5 tbsp) soy sauce
- 20g (1 tbsp) honey
- 20g (1.5 tbsp) peanut butter
- 30ml (2 tbsp) lime juice
- 1 tbsp (12ml) sesame oil
- 6g (2 cloves) garlic, minced
- 2 tbsp fish sauce, 1 tsp tamarind paste, chilli flakes
- bean sprouts, 2 spring onions, crushed peanuts
Method
- Soak the rice noodles in hot tap water for 12 min, not boiling water. Boiled they turn to paste in the wok.
- Whisk the soy, honey, peanut butter, fish sauce, tamarind and lime into a sauce and put it by the hob. Pad thai moves too fast to mix sauce mid-cook.
- Get the wok very hot. Sear the chicken in the sesame oil, 3 min, then push it to one side.
- Pour the beaten egg into the clear space, let it set 20 seconds, then break it into ribbons.
- Add the garlic for 20 seconds, then the drained noodles.
- Pour the sauce round the edge of the wok, not into the middle - it caramelises on the hot metal instead of steaming.
- Toss hard for 90 seconds until every strand is coated and the sauce has stopped pooling.
- Off the heat, fold through the bean sprouts so they stay raw and crunchy, then top with peanuts, spring onion and more lime.
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Start 7 days freeTip: soak the noodles, never boil them. Twelve minutes in hot tap water and they finish cooking in the sauce exactly right.
EquipmentWok, large pot, mixing bowls
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KeepsBest immediately. Fridge 2 days; the noodles soften.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.