lunch

Pad Thai Bangkok with Chicken and Preserved Radish

Name: Pad Thai Bangkok with Chicken and Preserved Radish
Ingredients: 135.3 g Chicken breast, raw, thinly sliced; 125.7 g Rice noodles, dry, cooked (equivalent to 150g cooked); 83.8 g Broccoli, raw, finely chopped; 20.9 g Peanut butter, reduced sodium; 12.6 g Palm sugar (or brown sugar substitute); 12.6 g Nuts, almonds, slivered for garnish; 83.8 g Spinach, fresh

Nutrition

599

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Chicken breast, raw, thinly sliced135.3 g

Rice noodles, dry, cooked (equivalent to 150g cooked)125.7 g

Broccoli, raw, finely chopped83.8 g

Peanut butter, reduced sodium20.9 g

Palm sugar (or brown sugar substitute)12.6 g

Nuts, almonds, slivered for garnish12.6 g

Spinach, fresh83.8 g

Instructions

Prepare the sauce by whisking together the palm sugar, peanut butter, two tablespoons of fish sauce, and a squeeze of fresh lime juice until smooth and fragrant.

Heat a wok or heavy-bottomed skillet over high heat. Add a tiny splash of oil and sear the thinly sliced chicken until golden brown and cooked through, about 3 minutes. Remove and set aside.

In the same hot pan, toss in the broccoli and spinach, stir-frying rapidly until the spinach wilts and the broccoli is bright green and crisp-tender.

Add the cooked rice noodles to the pan, followed immediately by the prepared sauce. Toss everything vigorously with tongs so the noodles are evenly coated, glossy, and sizzling.

Fold the chicken back in just until warmed through.

Serve immediately in a shallow bowl, garnished with the slivered almonds for a traditional crunch, a wedge of fresh lime, and a sprinkle of chili flakes if desired.