Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 oz rice noodles (Thai Kitchen Stir-fry); 1 lb chicken breast (chopped); 5 oz tofu (cut into cubes); 1 pc large egg (beaten); 1 tbsp rice vinegar; 1 cup bean sprouts; 2 pcs small carrots (julienned); 1/4 cup peanuts (crushed); 1/4 cup olive oil; 1/4 cup cabbage (sliced); 1 tsp red pepper (crushed); 1 tsp fish sauce; 1 pc green onion (chopped); 4 tbsp sugar

Chicken Pad Thai

Chicken Pad Thai

5 from 2 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine Thai

Servings people

Ingredients

8 oz rice noodles Thai Kitchen Stir-fry
1 lb chicken breast chopped
5 oz tofu cut into cubes
1 pc large egg beaten
1 tbsp rice vinegar
1 cup bean sprouts
2 pcs small carrots julienned
1/4 cup peanuts crushed
1/4 cup olive oil
1/4 cup cabbage sliced
1 tsp red pepper crushed
1 tsp fish sauce
1 pc green onion chopped
4 tbsp sugar

Instructions

Boil water in a cooking pot for 2 minutes.
Add rice noodles, cook for 3 minutes then drain water.
On a separate wok, heat olive oil for 2 minutes.
Add chopped chicken breasts, cook for 10 minutes.
Add tofu and eggs then stir, cook for 2 minutes.
Add rice noodles, bean sprouts, cabbage, rice vinegar, fish sauce, sugar, green onion, and red pepper.
Serve hot topped with carrots and peanuts.