Chicken Pad Thai
Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 590 |
| pro | 40 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 76 g |
| fibre | 5 g |
| chol | 174 mg |
| sodium | 2.079 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 21% |
| vit A | 202% |
| vit C | 108% |
| folate | 39% |
Suggested Recipes
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1/2 pkg (14 oz/400 g) wide rice stick noodles
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tbsp granulated sugar
2 tbsp cornstarch
1 tsp grated lime rind
2 tbsp lime juice
1 tsp hot pepper sauce
4 tsp vegetable oil
2 eggs, lightly beaten
1 lb boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves of garlic, minced
1 tbsp minced gingerroot
2 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted peanuts
Preparation:
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
Source
© CanadianLiving.com
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