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Friday, November 14, 2014

Chicken Pad Thai

Restaurant-style Chicken Pad Thai - ready in just 30 minutes!

Serves: 4


  • 8 ounces flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
  •  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 onion
  • ⅓ cup cilantro, roughly chopped
Peanut Sauce
  • 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

1. 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.
2. 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 Facts
Servings 4.0
Amount Per Serving
calories 252
% Daily Value *
Total Fat 6 g10 %
Saturated Fat 2 g8 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 142 mg47 %
Sodium 1197 mg50 %
Potassium 266 mg8 %
Total Carbohydrate 30 g10 %
Dietary Fiber 2 g7 %
Sugars 12 g
Protein 19 g39 %
Vitamin A19 %
Vitamin C18 %
Calcium4 %
Iron10 %

*adapted from The New Way To Cook Light
Recipe by Creme De La Crumb at

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