chicken pad thai

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All hail the queen of recipes @carlsbadcravings! This didn’t last long at our houses--even my kids gobbled it up (which i was actually kind of sad about--you SURE you don’t want eggo waffles for dinner?)

TOTAL WEIGHT OF DISH 2256

Macros per 250 gram serving: F7 C32 P32

Stir Fry

8 oz. ¼” wide rice noodle (we used Thai Kitchen Brown Rice Stir Fry Noodles)

1 tablespoon olive oil

2.7 lb. chicken breast, sliced into thin strips then 2” pieces

1 red bell pepper thinly sliced then halved

1/3 cup minced shallots

1 1/2 cups Matchstick carrots

4 garlic cloves, minced

2 eggs, beaten

2 green onions, chopped

1/4 cup cilantro, chopped

1 tablespoon lime juice

 

Sauce

1/4 cup packed brown sugar

2 tablespoons low sodium soy sauce

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoon rice vinegar

2 tablespoons smooth peanut butter

1 tablespoon chili paste like Sambal Oelek

1/2 teaspoon dried basil

1/2 teaspoon coriander powder

1/2 teaspoon ground ginger

1/4 teaspoon pepper


Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water (we let ours sit in the cold water). Set aside.


Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.


While rice noodles are soaking, heat 1 tablespoon olive oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.

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Heat ½ tablespoon olive oil over in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.

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Add sauce & noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken and green onions and heat through.


Taste & add one additional tablespoon lime juice if desired (trust us you desire it) for more tang add chili sauce to taste, top with cilantro.

Food LabHeidi BollardComment