Homemade Pad Thai

Homemade Pad Thai

Yields8 Servings
DifficultyIntermediatePrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
For the sauce:
  cup water
 ¼ cup soy sauce, low sodium
 2 tbsp lime juice, freshly squeezed
 1 tbsp rice wine vinegar
 2 tsp sriracha
 1 tsp ground ginger
 1 clove garlic, grated
For pad thai mixture:
 8 oz brown rice noodles, cooked according to package directions
 1 tbsp olive oil
 1 shallot, thinly sliced
 1 lb boneless, skinless chicken breast, cubed
 2 cups broccoli floret, cut small
 1 cup shredded carrots
 2 large eggs, beaten
Method
1

Whisk together the sauce ingredients and set aside

2

Cook noodles according to package directions. Rinse and set aside in a colander.

3

Heat oil in a large skillet over medium-high heat. Add sliced shallot and cubed chicken and cook until chicken is browned and cooked through, about 5-8 minutes.

4

Add broccoli and shredded carrots and cook an additional 3 minutes or until vegetables are slightly softened.

5

Push the chicken and vegetables to one side of the skillet and pour in the beaten egg into the open space created. Use a cooking spatula to scramble the egg in the skillet.

6

Reduce the heat to low and add the cooked noodles back into the pan.

7

Pour the sauce over the noodles and mix well to combine.

8

Cook for an additional 3-5 minutes, stirring frequently until slightly thickened.

9

Serve immediately! Enjoy!

10

Chef’s note: Swap in and out any in-season produce items! Additions might include spring peas, shredded cabbage or green beans.

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 298
% Daily Value *
Total Fat 10.7g17%
Saturated Fat 1.3g7%
Trans Fat .1g
Cholesterol 82.1mg28%
Sodium 593.4mg25%
Potassium 1350mg39%
Total Carbohydrate 34.1g12%
Dietary Fiber 2.2g9%
Sugars 5.8g
Protein 17.8g36%

Calcium 4%
Iron 7%
Vitamin D 52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

For the sauce:
  cup water
 ¼ cup soy sauce, low sodium
 2 tbsp lime juice, freshly squeezed
 1 tbsp rice wine vinegar
 2 tsp sriracha
 1 tsp ground ginger
 1 clove garlic, grated
For pad thai mixture:
 8 oz brown rice noodles, cooked according to package directions
 1 tbsp olive oil
 1 shallot, thinly sliced
 1 lb boneless, skinless chicken breast, cubed
 2 cups broccoli floret, cut small
 1 cup shredded carrots
 2 large eggs, beaten

Directions

1

Whisk together the sauce ingredients and set aside

2

Cook noodles according to package directions. Rinse and set aside in a colander.

3

Heat oil in a large skillet over medium-high heat. Add sliced shallot and cubed chicken and cook until chicken is browned and cooked through, about 5-8 minutes.

4

Add broccoli and shredded carrots and cook an additional 3 minutes or until vegetables are slightly softened.

5

Push the chicken and vegetables to one side of the skillet and pour in the beaten egg into the open space created. Use a cooking spatula to scramble the egg in the skillet.

6

Reduce the heat to low and add the cooked noodles back into the pan.

7

Pour the sauce over the noodles and mix well to combine.

8

Cook for an additional 3-5 minutes, stirring frequently until slightly thickened.

9

Serve immediately! Enjoy!

10

Chef’s note: Swap in and out any in-season produce items! Additions might include spring peas, shredded cabbage or green beans.

Homemade Pad Thai