lunch

Pad Thai Bangkok with Chicken and Toasted Peanuts

Name: Pad Thai Bangkok with Chicken and Toasted Peanuts
Ingredients: 156.1 g Chicken breast, skin-on, raw; 168.3 g Rice noodles, dried (calculated as white rice equivalent for macros); 233.8 g Broccoli, raw, chopped; 37.4 g Palm sugar and tamarind concentrate glaze

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Chicken breast, skin-on, raw156.1 g

Rice noodles, dried (calculated as white rice equivalent for macros)168.3 g

Broccoli, raw, chopped233.8 g

Palm sugar and tamarind concentrate glaze37.4 g

Instructions

Soak the rice noodles in warm water until pliable but firm to the bite; drain and set aside.

Heat a wok or heavy-bottomed skillet over high heat. Add the chicken breast strips and sear until golden and cooked through. Remove and set aside.

Add the broccoli florets to the wok with a splash of water, stir-frying until bright green and tender-crisp.

Add the noodles to the wok, tossing vigorously to prevent sticking. Pour in the tamarind-palm sugar glaze and toss until the noodles are evenly coated and translucent.

Return the chicken to the wok, tossing to combine.

Plating: Transfer to a shallow bowl, garnish with a handful of crushed peanuts, a squeeze of fresh lime, and a pinch of chili flakes for depth. Serve immediately while the noodles are springy and hot.