Description
A delicious Pad Thai Bowl with Chicken recipe that combines tender chicken, rice noodles, and fresh vegetables in a flavorful sauce.
Ingredients
Scale
- 2 cups cooked rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional)
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Push the chicken and garlic to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.
- Add the cooked rice noodles to the skillet along with the soy sauce, fish sauce, sugar, lime juice, and sriracha (if using). Toss everything together until well combined and heated through, about 2-3 minutes.
- Stir in the bean sprouts and green onions, cooking for an additional minute.
- Remove from heat and garnish with crushed peanuts and fresh cilantro. Serve with lime wedges on the side.
Notes
- For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of fish sauce.
- Add your favorite vegetables such as bell peppers, carrots, or snap peas for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg