Ingredients
Sauce:
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½ cup peanut butter
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6 tablespoons reduced-sodium soy sauce
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3 ½ tablespoons rice vinegar
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3 tablespoons brown sugar
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3 tablespoons sesame oil
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2 red Thai chiles, seeded and finely chopped
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2 tablespoons chile-garlic sauce
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2 tablespoons freshly grated ginger
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1 teaspoon fish sauce
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¼ teaspoon ground black pepper
Noodles:
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3 tablespoons olive oil, divided
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1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
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1 cup matchstick carrots
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1 red bell pepper, sliced into thin strips
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4 green onions, thinly sliced
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2 cups bean sprouts, rinsed and drained
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¼ cup chopped fresh cilantro
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1 (16 ounce) package pad Thai rice noodles
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1 tablespoon chopped unsalted peanuts (Optional)
Directions
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Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
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Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
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Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
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Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
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Stir cooked noodles into vegetable mixture. Garnish with peanuts.
Cook's Notes:
You can use white wine vinegar instead of rice vinegar in a pinch.
You can use palm sugar instead of brown sugar, if desired, and parsley instead of cilantro. Swap out sesame seeds for peanuts for garnish.
Nutrition Facts (per serving)
687 | Calories |
28g | Fat |
82g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 687 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 5g | 26% |
Cholesterol 46mg | 15% |
Sodium 1101mg | 48% |
Total Carbohydrate 82g | 30% |
Dietary Fiber 5g | 17% |
Total Sugars 12g | |
Protein 28g | 55% |
Vitamin C 37mg | 41% |
Calcium 62mg | 5% |
Iron 3mg | 15% |
Potassium 551mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.