Lunch · Thai · 10 min
Pad Thai Bangkok with Chicken and Preserved Radish
- Calories
- 599
- Protein
- 46g
- Carbs
- 64g
- Fat
- 18g
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
Method
- 01Prepare 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.
- 02Heat 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.
- 03In 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.
- 04Add 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.
- 05Fold the chicken back in just until warmed through.
- 06Serve 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.
Cook it with the whole plan around it
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