Chicken Pad Thai
with Eggs, Cabbage, Lime and Peanuts- Egg
- Peanuts
- Anchovies
- Wheat
- Mustard
- Soy
- Sesame
- Crustaceans
- Egg
- Wheat
- Fish
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken breasts • Grade A egg • Rice noodles (rice, water) • Lime • Green cabbage • Shallot • Peanuts • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Garlic • Green onion • Chili pepper • #N/A.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Rice Noodles
(Contains: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Peanuts, Soy, Milk, May contain traces of allergens)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
2 unit(s)
Egg
(Contains: Egg)
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Lime
2 unit(s)
Green Onion
56 g
Green Cabbage, shredded
1 tbsp
Fish Sauce
(Contains: Anchovies, May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chili Pepper
4.5 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
½ cup
Pad Thai Sauce
(Contains: Wheat, Mustard, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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 towels. Cut chicken into 1/2-inch slices crosswise.
- To a medium bowl, add chicken, half the cornstarch (use all for 4 servings), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.
- Heat a large non-stick pan over medium.
- When the pan is 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.
- Meanwhile, on a separate cutting board, peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut green onion into 2-inch pieces, crosswise, then cut in half lengthwise. Keep white and green parts separate.
- Cut lime into wedges.
- Thinly slice chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Reheat the same pan from step 2 over medium. When the pan is 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 eggs and scramble for 1 min, until curds form and eggs are cooked through.**
- To the pot with rice noodles, add chicken, veggies, pad Thai sauce and 1/2 cup (1 cup) reserved noodle water.
- Cook over medium for 2-3 min, stirring gently, until sauce is absorbed.
- Add green onion whites and half the peanuts. Stir to combine. Season with salt and pepper.
- Remove from heat.
- Divide rice noodles between bowls and sprinkle remaining peanuts over top.
- Sprinkle with remaining green onions.
- Sprinkle chili over top, if you like.
- Squeeze a lime wedge over top.
