Lunch · Thai · 20 min
Pad Thai Bangkok with Chicken and Toasted Peanuts
- Calories
- 540
- Protein
- 46g
- Carbs
- 59g
- Fat
- 17g
Ingredients
- 166.8 g chicken breast
- 0.2857 tbsp peanut oil
- 70 g rice noodle
- 150 g broccoli
- 1 tbsp tamarind paste
- 2.58 tbsp palm sugar
- 1 tbsp fish sauce
- 15 g peanuts
- 1 tbsp lime juice
- 0.5 tsp red pepper flakes
Method
- 01Soak dried rice noodles in warm water for 20 minutes until pliable but firm; drain thoroughly.
- 02In a small bowl, whisk together tamarind paste, palm sugar, and fish sauce to form the pad thai sauce.
- 03Heat peanut oil in a wok or large skillet over high heat. Add chicken breast strips and stir-fry for 4-5 minutes until seared, fully cooked, and no longer pink (internal temperature 165°F/74°C). Remove chicken from wok.
- 04Add broccoli florets and 2 tablespoons of water to the wok; stir-fry for 2 minutes until tender-crisp.
- 05Add drained rice noodles and the prepared sauce to the wok. Toss constantly on high heat for 2 minutes until noodles absorb sauce and turn glossy.
- 06Return seared chicken to the wok and toss everything together to heat through.
- 07Transfer to a bowl and top with crushed peanuts, red pepper flakes, and fresh lime juice before serving.
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