Chicken Pad Thai
Calories
:
730 kcalProtéines
:
53g protéinesDifficulty
:
FacileAllergènes:
- Oeuf
- Arachides
- Anchois
- Sésame
- Crustacés
- Oeuf
- Blé
- Poisson
- Sulfites
- Moutarde
- Noix
- Arachides
- Soya
- Lait
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
100 g
Nouilles de riz
(Peut contenir : Sésame, Crustacés, Oeuf, Blé, Poisson, Sulfites, Moutarde, Noix, Arachides, Soya, Lait)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Échalote
2 pièce(s)
Œuf
(Contient: Oeuf)
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Sésame, Oeuf, Sulfites, Moutarde, Noix, Soya, Lait, Gluten)
1 pièce(s)
Lime
2 pièce(s)
Oignon vert
56 g
Chou vert, émincé
1 cs
Sauce de poisson
(Contient: Anchois Peut contenir : Sésame, Crustacés, Oeuf, Blé, Poisson, Sulfites, Moutarde, Noix, Soya, Lait, Gluten)
1 pièce(s)
Piment
4.5 g
Fécule de maïs
(Peut contenir : Sésame, Crustacés, Oeuf, Blé, Poisson, Sulfites, Moutarde, Noix, Arachides, Soya, Lait, Triticale)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
1
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat chicken dry with paper towel. Cut chicken into 1/2-inch slices crosswise.
- To a medium bowl, add chicken, half the cornstarch (all for 4P), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
2
- On a seperate cutting board, peel, then slice shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut green onions into 2-inch pieces crosswise. Then cut in half lengthwise. Keep white and green seperate.
- Cut lime into wedges.
- Finely slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
3
- Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 8-10 min, turning occasionally, until golden and cooked through.** - Transfer to a plate.
4
- Re-heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, shallots and garlic. Cook for 1-2 min, stirring frequently, until fragrant.
- Add cabbage. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Push to one side of the pan.
- Add egg and scramble. Cook for 1 min.
5
- Add chicken and Pad Thai Sauce to the pan. Mix to combine.
- Add noodles. Cook for 1-2 min, stirring gently, until sauce is absorbed.
- Add green onion whites and half the peanuts. Stir to combine. Remove from heat.
6
- Divide noodles between bowls and sprinkle remaining peanuts on top.
- Sprinkle remaining green onion on top.
- Squeeze lime wedge over top, if desired.
