with Eggs, Cabbage, Lime and Peanuts
Ingredients: Chicken breasts • Pad Thai sauce (mustard, soy, wheat) (sugar/glucose-fructose, water, soy sauce (water, soybeans, wheat, salt, sodium benzoate), vinegar, tomato paste, bell pepper purée, salt, garlic, modified tapioca starch, pepper flakes, xanthan gum, spices and seasoning (mustard), potassium sorbate, sodium benzoate, natural flavour) • Grade A egg • Rice noodles (rice, water) • Lime • Green cabbage • Shallot • Peanuts • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Garlic • Green onion • Chili pepper.
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
