with Eggs, Cabbage, Lime and Peanuts
Allergens
Tags
Chicken Breasts
2 unit(s)
Rice Noodles
100 g
Garlic, cloves
2 unit(s)
Shallot
1 unit(s)
Egg
2 unit(s)
Peanuts, chopped
28 g
Lime
1 unit(s)
Green Onion
2 unit(s)
Green Cabbage, shredded
56 g
Fish Sauce
1 tbsp
Chili Pepper
1 unit(s)
Cornstarch
4.5 g
Pad Thai Sauce
0.5 cup
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat chicken dry with paper towels. Cut chicken into 1/2-inch slices crosswise.
- To a medium bowl, add chicken, half the cornstarch (use all for 4 servings), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 8-10 min, turning occasionally, until golden and cooked through.**
- Transfer to a plate.
- Meanwhile, on a separate cutting board, peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut green onion into 2-inch pieces, crosswise, then cut in half lengthwise. Keep white and green parts separate.
- Cut lime into wedges.
- Thinly slice chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Reheat the same pan from step 2 over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, shallots and garlic. Cook for 1-2 min, stirring frequently, until fragrant.
- Add cabbage. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Push to one side of the pan.
- Add eggs and scramble for 1 min, until curds form and eggs are cooked through.**
- To the pot with rice noodles, add chicken, veggies, pad Thai sauce and 1/2 cup (1 cup) reserved noodle water.
- Cook over medium for 2-3 min, stirring gently, until sauce is absorbed.
- Add green onion whites and half the peanuts. Stir to combine. Season with salt and pepper.
- Remove from heat.
- Divide rice noodles between bowls and sprinkle remaining peanuts over top.
- Sprinkle with remaining green onions.
- Sprinkle chili over top, if you like.
- Squeeze a lime wedge over top.
830
kcal
Calories
31
g
Fat
6
g
Saturated Fat
84
g
Carbohydrate
28
g
Sugar
5
g
Dietary Fiber
54
g
Protein
320
mg
Cholesterol
1770
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Peppers, Celery, Peanuts and Ginger Rice
