lunch

Thai Stir-Fried Rice Noodles with Tamarind and Peanuts (Pad Thai)

Name: Thai Stir-Fried Rice Noodles with Tamarind and Peanuts (Pad Thai)
Ingredients: 170.2 g Chicken breast, skinless, raw; 47.4 g Rice noodles (dry weight); 385.3 g Zucchini, raw, julienned; 25.7 g Nuts, almonds, sliced/chopped; 23.7 g Tamarind paste, palm sugar, and fish sauce blend

Nutrition

605

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken breast, skinless, raw170.2 g

Rice noodles (dry weight)47.4 g

Zucchini, raw, julienned385.3 g

Nuts, almonds, sliced/chopped25.7 g

Tamarind paste, palm sugar, and fish sauce blend23.7 g

Instructions

Soak the rice noodles in warm water until pliable but still al dente, about 20-30 minutes.

Meanwhile, thinly slice the chicken breast against the grain.

Heat a wok or large skillet over high heat; once shimmering, sear the chicken until golden brown and cooked through, then remove.

Add the julienned zucchini to the hot pan and stir-fry briefly until just tender.

Add the drained noodles and the tamarind-palm sugar-fish sauce mixture.

Toss vigorously until the noodles soften and absorb the sauce, creating a glossy, sticky coating.

Fold the chicken back in to reheat.

Plate immediately, topping with the chopped almonds for essential crunch.

Garnish with an extra squeeze of fresh lime juice to balance the sweetness of the palm sugar.