lunch

Pad Thai Bangkok with Shrimp, Preserved Radish, and Garlic Chives

Name: Pad Thai Bangkok with Shrimp, Preserved Radish, and Garlic Chives
Ingredients: 136.7 g Rice noodles, dried (calculated as rehydrated weight); 128.5 g Chicken breast, raw, diced small; 29.1 g Peanut butter, reduced sodium; 11.0 g Palm sugar (for authentic sauce balance); 20.5 g Garlic chives, cut into 2-inch lengths; 41.0 g Broccoli, raw, chopped into small florets; 41.0 g Peppers, bell, green, sliced thin

Nutrition

601

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Rice noodles, dried (calculated as rehydrated weight)136.7 g

Chicken breast, raw, diced small128.5 g

Peanut butter, reduced sodium29.1 g

Palm sugar (for authentic sauce balance)11.0 g

Garlic chives, cut into 2-inch lengths20.5 g

Broccoli, raw, chopped into small florets41.0 g

Peppers, bell, green, sliced thin41.0 g

Instructions

Soak the rice noodles in warm water for 20 minutes until flexible but still firm to the bite; drain well.

In a small bowl, whisk together the peanut butter, palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of tamarind concentrate to create the pad thai base.

Heat a wok or large skillet over high heat. Add a teaspoon of neutral oil and sear the diced chicken breast until golden and cooked through; remove from the pan.

Add the broccoli and bell peppers to the hot wok, stir-frying for 2 minutes until vibrant and tender-crisp.

Push vegetables to the side, crack an egg into the center, and scramble quickly until set.

Add the rehydrated noodles and the sauce mixture. Toss vigorously until the noodles are evenly coated and have absorbed the sauce, becoming glossy and slightly sticky.

Return the chicken to the pan, fold in the garlic chives, and toss for 30 seconds until the chives are just wilted.

Serve immediately on a shallow plate, garnished with a squeeze of fresh lime, a sprinkle of crushed peanuts, and a dash of chili flakes.