Easy Chicken Pad Thai

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

8 oz. rice noodles

2 teaspoons extra-virgin olive oil (divided)

1 lb. ground chicken (or chicken breasts (see notes)

1 medium red pepper (sliced thin)

1 cup matchstick carrots

2 cloves garlic (minced)

1-2 large eggs (lightly beaten)

1/2 cup bean sprouts

2 tablespoons fish sauce (see notes)

2 tablespoons light brown sugar

2 tablespoons creamy peanut butter

1 1/2 tablespoons low-sodium soy sauce

1 1/2 tablespoons rice wine vinegar

1 tablespoon spicy Asian chili-garlic sauce (see notes)

1 tablespoon fresh lime juice

Chopped peanuts (chopped fresh cilantro, sliced green onions, extra soy sauce, sriracha or hot sauce, etc.)

Anweisungen

Soak the rice noodles according to the package directions for sauté, then drain. (Mine say 20-25 minutes.)

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground chicken and red pepper strips and cook, stirring occasionally and breaking up the ground meat, until chicken is nearly cooked through, about 7-8 minutes.

Add the carrots and garlic and cook another 2-3 minutes, until carrots are softened and chicken is completely cooked.

Clear a small space in the pan and add the eggs. Stir until the eggs are cooked and scrambled then mix the eggs in with the rest of the chicken and vegetables.

While the egg is cooking, combine the sauce ingredients in a small bowl and whisk well.

Add the drained rice noodles, the sauce and the bean sprouts to the pan and stir well. Cook for 3-4 minutes to allow everything to heat through and get well combined and until the rice noodles are al dente.

Serve immediately with desired toppings.

Nährwertangaben

• Kalorien: 427 kcal
• Gesamtfett: 20 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 13 g
• Cholesterin: 168 mg
• Natrium: 1409 mg
• Gesamtkohlenhydrate: 30 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 10 g
• Eiweiß: 33 g