Pad thaï au poulet

Saveurs du monde

Riche en protéines

Nouveau

Pad thaï au poulet

avec œufs, chou, lime et arachides

10 min

Difficulté: 1/3

Thaïlandaise

Ingrédients : Poitrines de poulet • Sauce Pad Thai (moutarde, soya, blé) (sucre/glucose-fructose, eau, sauce soya (eau, fèves de soya, blé, sel, benzoate de sodium), vinaigre, pâte de tomate, purée de poivrons, sel, ail, amidon de tapioca modifié, flocons de poivre, gomme xanthane, épices et assaisonnement (moutarde), sorbate de potassium, benzoate de sodium, arôme naturel) • Œuf de catégorie A • Nouilles de riz (riz, eau) • Lime • Chou vert • Échalote • Arachides • Sauce de poisson (anchois) (eau, vinaigre de riz, sel, sucre, sauce de poisson en poudre (anchois, maltodextrine), jus de lime fait de concentré, anchois, inosinate et guanylate disodique, assaisonnement, extrait de levure, gomme de xanthane, acide lactique, caramel, sorbate de potassium, benzoate de sodium) • Fécule de maïs • Ail • Oignon vert • Piment.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Anchois

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Arachides

Tags

30-min-or-less

Riche en protéines

Pan-asian-plates

Nouveau

Noodle-stir-fry

Poulet en semaine

Saveurs du monde

Ingrédients

Poitrines de poulet

2 unit(s)

Nouilles de riz

100 g

Gousses d'ail

2 unit(s)

Échalote

1 unit(s)

Œuf

2 unit(s)

Arachides, hachées

28 g

Lime

1 unit(s)

Oignons verts

2 unit(s)

Chou vert, émincé

56 g

Sauce de poisson

1 tbsp

Piment

1 unit(s)

Fécule de maïs

4.5 g

Sauce Pad Thai

0.5 cup

Huile

2 tbsp

Sel

0.25 tsp

Poivre

0.13 tsp

Preparation

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.