Chicken Pad Thai

Discover Chicken Pad Thai. Review the available recipe details and open the credited original source for the complete preparation method.

• 14 oz pad Thai rice noodles ↔ Replace
• 1 tablespoon neutral oil ↔ Replace
• 1 pound boneless (, skinless chicken breast or thighs, cut into 1 to 2-inch pieces) ↔ Replace
• 1 red bell pepper (, sliced thinly) ↔ Replace
• 2 medium carrots (, peeled and sliced thinly) ↔ Replace
• 1 bunch green onions (, thinly sliced, white and green parts separated) ↔ Replace
• 2 large eggs (, lightly whisked) ↔ Replace
• 2 cups bean sprouts ↔ Replace
• ½ cup cilantro (, chopped) ↔ Replace
• ¼ cup chopped salted peanuts ↔ Replace
• Lime wedges for serving ↔ Replace
• 2 garlic cloves (, minced or grated) ↔ Replace
• ¼ cup gluten-free soy sauce or tamari ↔ Replace
• 2 tablespoons fish sauce ↔ Replace
• 1 lime (, juiced) ↔ Replace
• 2 tablespoons coconut sugar or honey ↔ Replace
• 1 tablespoon sriracha (, to taste) ↔ Replace
• 1 tablespoon rice vinegar ↔ Replace
• 2 teaspoons toasted sesame oil ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.