Description
Healthy chicken Pad Thai made with tender chicken, rice noodles, crisp vegetables, and a lighter tangy sauce for a high-protein dinner at home.
Ingredients
- 1 pound boneless skinless chicken breast sliced thin
- 1 teaspoon baking soda
- 1 cup water
- 7 ounces dried rice noodles
- 1 teaspoon sesame oil or olive oil
- 3 large eggs
- 5 ounces firm tofu cubed
- 2 garlic cloves minced
- 1 small carrot julienned
- 1/2 cup snow peas sliced
- 1/2 red onion thinly sliced
- 1 cup bean sprouts plus extra for garnish
- 1/4 cup chopped green onions
- 3 tablespoons brown sugar or granulated sweetener
- 2 tablespoons tamarind puree
- 2 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon water
- Crushed peanuts for garnish
- Lime wedges for garnish
- Extra green onions for garnish
Instructions
- Place sliced chicken in a bowl with baking soda and water. Let sit for 15 minutes, then rinse thoroughly, pat dry, and set aside.
- Cook rice noodles according to package directions until just tender. Drain and set aside.
- Whisk all sauce ingredients together in a small bowl until smooth.
- Heat half the oil in a large wok or skillet over high heat. Add chicken and cook for 4 to 6 minutes until browned and cooked through to an internal temperature of 165°F. Remove from pan.
- Add remaining oil to the pan. Add tofu and carrot and stir-fry for 1 minute. Add garlic, snow peas, and red onion and cook for another 1 to 2 minutes.
- Push vegetables to one side of the pan. Add eggs and scramble quickly, then mix into the vegetables.
- Add cooked noodles, chicken, bean sprouts, and sauce. Toss over high heat for 2 to 3 minutes until evenly coated and heated through.
- Stir in green onions using the residual heat.
- Serve immediately topped with crushed peanuts, extra bean sprouts, and lime wedges.
Notes
- Store leftovers in an airtight container and reheat gently with a splash of water to loosen the noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai