Epicure Recipes

⏾☀︎

Pantry Pad Thai

Lunar New YearChicken & PoultryOne DishDinnerLunchDinnerLunchDairy-freeHigh ProteinLow-sodiumSugar ConsciousWok

20 min

4 servings

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Ingredients

  • 1⁄2 pkg (14 oz/400 g) rice vermicelli noodles
  • 8 cups boiling water, or enough to soak noodles
  • 1⁄4 cup natural peanut butter, or nut butter alternative
  • 1⁄2 cup water
  • 1 tbsp low-sodium soy sauce
  • 1 pkg Pad Thai Seasoning
  • 1⁄2 lb (225 g) boneless, skinless chicken breast, about 1 breast
  • 1⁄2 tbsp oil
  • 4 cups frozen mixed vegetables
  • 2 eggs
  • Black Pepper, to taste

Preparation

  • In a large bowl, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Every couple of minutes, give the noodles a stir to ensure they are evenly cooked. Noodles take approximately 6 min to cook until tender. Drain and rinse noodles under cold water.
  • Meanwhile, in a bowl, whisk together peanut butter, water, soy sauce, and seasoning. Set aside.
  • Cut chicken into bite-sized pieces. In Wok, heat oil over medium-high heat. Add chicken and frozen vegetables. Cook about 10 min or until chicken is cooked and vegetables are heated through.
  • In a small bowl, whisk eggs.
  • Reduce heat to low-medium. Add cooked noodles and reserved sauce to wok. Using tongs, mix well, and loosen noodle strands to avoid having them clump together.
  • Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the wok, about 1 min. Season with pepper to taste, and serve immediately, adding toppings as desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 500, Fat 15 g (Saturated 2.5 g, 0 0 g), Cholesterol 165 mg, Sodium 360 mg, Carbohydrate 67 g (Fiber 5 g, Sugars 13 g), Protein 25 g.

Tips

The sauce thickens quickly if not eaten immediately—add more water to thin out, as needed.

Perfectly Balance Your Plate

This is a perfectly balanced plate.