Chicken Pad Thai
with Eggs, Cabbage, Lime and PeanutsCalories
:
830 kcalProtein
:
54g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Spicy
Allergens:
- 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
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
100 g
Rice Noodles
(May be present: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Peanuts, Soy, Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
2 unit(s)
Egg
(Contains: Egg)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: 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 be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chili Pepper
4.5 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
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 facts
Calories830 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate84 g
Sugar28 g
Dietary Fiber5 g
Protein54 g
Cholesterol320 mg
Sodium1770 mg
Trans Fat1 g
Potassium1150 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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 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.
2
- 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.
3
- 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!)
4
- Reheat the same pan from step 2 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 eggs and scramble for 1 min, until curds form and eggs are cooked through.**
5
- 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.
6
- Divide rice noodles between bowls and sprinkle remaining peanuts over top.
- Sprinkle with remaining green onions.
- Sprinkle chilies over top, if you like.
- Squeeze a lime wedge over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers widely praised the bold, satisfying flavours, though some found the sauce leaned sweet or lacked the depth of a traditional pad Thai.
- Ease of prep: Most found the dish approachable, though several noted it took longer than 30 minutes due to the number of steps and cooking in batches.
- Suggestions: Add cilantro, shredded carrot, or bean sprouts to boost freshness and round out the vegetable content. Consider using only half the pad Thai sauce if you are sensitive to heat, as the sauce itself carries significant spice even without the chili pepper.
- Portions: Many reviewers felt the rice noodle portion was too small; consider supplementing with an extra 50–100g of rice noodles to better balance the chicken and sauce.
- Spice level: The pad Thai sauce is notably spicy on its own, so omitting the chili pepper entirely is a good option for those with lower heat tolerance.
