Lunch · Thai · 15 min
Thai Stir-Fried Rice Noodles with Tamarind and Peanuts (Pad Thai)
- Calories
- 605
- Protein
- 45g
- Carbs
- 63g
- Fat
- 17g
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
Method
- 01Soak the rice noodles in warm water until pliable but still al dente, about 20-30 minutes.
- 02Meanwhile, thinly slice the chicken breast against the grain.
- 03Heat a wok or large skillet over high heat; once shimmering, sear the chicken until golden brown and cooked through, then remove.
- 04Add the julienned zucchini to the hot pan and stir-fry briefly until just tender.
- 05Add the drained noodles and the tamarind-palm sugar-fish sauce mixture.
- 06Toss vigorously until the noodles soften and absorb the sauce, creating a glossy, sticky coating.
- 07Fold the chicken back in to reheat.
- 08Plate immediately, topping with the chopped almonds for essential crunch.
- 09Garnish with an extra squeeze of fresh lime juice to balance the sweetness of the palm sugar.
Cook it with the whole plan around it
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