Chicken Pad Thai

• servings: 4 servings
• total time: 30 minutes

Ingredients

8 ounces flat rice noodles

1 large boneless skinless chicken breast (pounded to ½ inch thickness and chopped into bite-sized pieces)

salt & pepper (to taste)

2 eggs

1 cup fresh bean sprouts

⅓ cup sliced green onions

¼ cup sliced white onions

⅓ cup cilantro (roughly chopped)

optional: peanuts

¼ cup ketchup

2 tablespoons fish sauce (found in the Asian section at most grocery stores)

2 tablespoons sugar

1 teaspoon minced garlic

1 teaspoon peanut butter

juice of 1 lime

½ teaspoon crushed red pepper flakes

1 teaspoon soy sauce

Directions

Season chicken with salt and pepper to taste.

Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside.

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts.

Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.

Stir in green onions and cilantro. Garnish with peanuts if desired.

Nutrition

• Calories: 375 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 118 mg
• Sodium: 1144 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 2 g
• Total Sugars: 12 g
• Protein: 19 g