Pad Thai with Chicken Thighs
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
270 g
Chicken Thighs
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)
7 g
Parsley
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 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 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 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 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. Cook for 1 min.**
- To the pot with noodles, add chicken, veggies, 1/2 cup (1 cup) 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 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.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
