lunch

Pad Thai Bangkok with Shrimp and Garlic Chives

Name: Pad Thai Bangkok with Shrimp and Garlic Chives
Ingredients: 46.8 g Rice noodles, dried, thin; 128.6 g Chicken, breast, raw, finely diced; 20.8 g Peanut butter, reduced sodium; 50.1 g Broccoli, raw, chopped; 5.4 g Palm sugar (or brown sugar); 5.0 g Tamarind concentrate; 4.1 g Oil, olive, for stir-frying

Nutrition

601

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Rice noodles, dried, thin46.8 g

Chicken, breast, raw, finely diced128.6 g

Peanut butter, reduced sodium20.8 g

Broccoli, raw, chopped50.1 g

Palm sugar (or brown sugar)5.4 g

Tamarind concentrate5.0 g

Oil, olive, for stir-frying4.1 g

Instructions

Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm to the bite; drain well.

In a small bowl, whisk together tamarind concentrate, palm sugar, peanut butter, and a splash of fish sauce to create your sauce; it should be perfectly balanced between sour, sweet, and salty.

Heat a wok or large skillet over high heat. Add the olive oil and sear the diced chicken until cooked through and golden-brown.

Add the broccoli and stir-fry for 2 minutes until bright green and slightly tender-crisp.

Toss in the soaked noodles and pour the sauce over them. Use a spatula to quickly toss everything together, allowing the noodles to absorb the sauce and caramelize slightly on the edges of the pan.

Once the noodles are tender and coated, remove from heat.

Serve immediately, garnished with a squeeze of fresh lime, crushed peanuts, and fresh chives for that authentic Bangkok street-food finish.