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ITEM #PT-008REFRIGERATED
Chicken Pad Thai
Stir-fried rice noodles with chicken breast, eggs, bean sprouts, crushed roasted peanuts, and tangy tamarind sauce.
Portion Size10 oz (283g)
Calories710 Cal
Total Time~21 mins (3 steps)
Shelf Life3d fridge · 90d freezer
Ingredients
- 280 g (9.9 oz) 2 count Green Onions / Scallions — Cut into 1-inch lengths
- 240 g (8.5 oz) 1 cup Fresh Bean Sprouts
- 136.1 g (4.8 oz) 0.3 lbs Chicken Breast — Sliced into thin bite-sized strips
- 85 g (3 oz) 3 oz Rice Noodles (Pad Thai) — Soaked in warm water until pliable
- 59.1 g (2.1 oz) 2 fl oz Pad Thai Tamarind Sauce
- 50 g (1.8 oz) 1 count Eggs — Beaten
- 30 g (1.1 oz) 0.5 count Lime — Wedged
- 18 g (0.6 oz) 2 tbsp Crushed Roasted Peanuts
- 14.8 g (0.5 oz) 1 tbsp Fish Sauce
- 14.8 g (0.5 oz) 1 tbsp Peanut Oil / Vegetable Oil
- 10 g (0.4 oz) 2 clove Fresh Garlic — Minced
- 0.5 g 0.25 tsp Dried Chili Flakes
Equipment
- High-Heat Wok or Large Skillet
- Wok Spatula & Tongs
- Digital Portion Scale
Method
- Soak Noodles & Prep Ingredients
Soak rice noodles in warm water for 25 mins. Slice chicken, beat egg, crush peanuts, and mix tamarind sauce.
- High Heat Wok Stir Fry
Sear chicken in oil over high heat for 3 mins. Push to side, scramble egg, add noodles and sauce. Toss with bean sprouts and scallions for 2 mins.
- Plate, Garnish with Peanuts & Print Label
Transfer noodles to plate. Top with crushed peanuts, fresh bean sprouts, and lime wedge. Print thermal batch label.