Chicken Pad Thai

No ratings yet
Print Pin Add to Collection
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 908kcal

Ingredients

Crab Rangoon

  • 4 oz Cream cheese softened
  • ½ cup Imitation crab meat finely chopped
  • 2 Scallions finely chopped
  • 1 clove Garlic minced
  • ½ tsp Reduced sodium soy sauce
  • 4 Wonton wrappers
  • Vegetable oil for frying

Pad Thai

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Fish sauce
  • 4 oz Rice noodles
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless sliced into small strips
  • 1 cup Red bell pepper diced
  • 1/4 cup Carrots peeled and cut into matchsticks or shredded with a box grater
  • 1 clove Garlic
  • 2 Scallions white part minced green part sliced into 1-inch pieces
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Peanuts chopped
  • 4 wedges Lime
  • 2 Fortune cookies

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined.
  • Place a spoonful of the cream cheese mixture in the center of each wonton wrapper.
  • Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.
  • Heat vegetable oil in a pot or deep fryer to 350°F (175°C).
  • Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
  • Make the Pad Thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.
  • Prepare rice noodles according to the directions listed on the package.
  • While the noodles are cooking, heat the oil in a wok or saute pan set over medium-high heat. Add the chicken and saute until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.
  • Add the bell pepper and carrots to the pan and saute for 1 - 2 minutes, then add garlic and scallions and saute for 1 minute longer.
  • Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.
  • Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with crab rangoon, fortune cookie, and coconut water.

Nutrition

Calories: 908kcal | Carbohydrates: 94g | Protein: 43g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1818mg | Potassium: 1854mg | Fiber: 10g | Sugar: 19g | Vitamin A: 6073IU | Vitamin C: 113mg | Calcium: 220mg | Iron: 4mg

Chicken Pad Thai

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 908 kcal

Ingredients
 
 

Crab Rangoon

  • 4 oz Cream cheese softened
  • ½ cup Imitation crab meat finely chopped
  • 2 Scallions finely chopped
  • 1 clove Garlic minced
  • ½ tsp Reduced sodium soy sauce
  • 4 Wonton wrappers
  • Vegetable oil for frying

Pad Thai

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Fish sauce
  • 4 oz Rice noodles
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless sliced into small strips
  • 1 cup Red bell pepper diced
  • 1/4 cup Carrots peeled and cut into matchsticks or shredded with a box grater
  • 1 clove Garlic
  • 2 Scallions white part minced green part sliced into 1-inch pieces
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Peanuts chopped
  • 4 wedges Lime
  • 2 Fortune cookies

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prepare the ingredients per the instructions above.
  • In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined.
  • Place a spoonful of the cream cheese mixture in the center of each wonton wrapper.
  • Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.
  • Heat vegetable oil in a pot or deep fryer to 350°F (175°C).
  • Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
  • Make the Pad Thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.
  • Prepare rice noodles according to the directions listed on the package.
  • While the noodles are cooking, heat the oil in a wok or saute pan set over medium-high heat. Add the chicken and saute until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.
  • Add the bell pepper and carrots to the pan and saute for 1 - 2 minutes, then add garlic and scallions and saute for 1 minute longer.
  • Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.
  • Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with crab rangoon, fortune cookie, and coconut water.

Nutrition

Calories: 908kcalCarbohydrates: 94gProtein: 43gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 136mgSodium: 1818mgPotassium: 1854mgFiber: 10gSugar: 19gVitamin A: 6073IUVitamin C: 113mgCalcium: 220mgIron: 4mg
Tried this recipe?Let us know how it was!