Lunch · Thai · 15 min
Pad Thai Bangkok with Shrimp and Garlic Chives
- Calories
- 601
- Protein
- 36g
- Carbs
- 53g
- Fat
- 26g
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
Method
- 01Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm to the bite; drain well.
- 02In 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.
- 03Heat a wok or large skillet over high heat. Add the olive oil and sear the diced chicken until cooked through and golden-brown.
- 04Add the broccoli and stir-fry for 2 minutes until bright green and slightly tender-crisp.
- 05Toss 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.
- 06Once the noodles are tender and coated, remove from heat.
- 07Serve immediately, garnished with a squeeze of fresh lime, crushed peanuts, and fresh chives for that authentic Bangkok street-food finish.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
