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Easy Chicken Pad Thai
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Easy Chicken Pad Thai

25 Minutes
25 Min Prep
25 Min Cook
Toss the take-out menus and try our Easy Chicken Pad Thai recipe. Substitute chicken for tofu in this chicken pad Thai recipe for a meatless variation.
What You Need
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4 servings
Original recipe yields 4 servings
8 oz. (1/2 of 16-oz. pkg.) rice stick noodle s, uncooked
1 lb. boneless skinless chicken thigh s, cut into bite-size pieces
3 cloves garlic, minced
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
1 egg, lightly beaten
1/2 cup stir-fry sauce
1/4 cup creamy peanut butter
1 cup fresh bean sprouts
4 green onion s, sliced
3 Tbsp. chopped PLANTERS Dry Roasted Peanuts
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Let's Make It
1
Cook noodles as directed on package, omitting salt. Meanwhile, cook and stir chicken and garlic in dressing in wok or large skillet on high heat 5 min. or until chicken is done. Add egg; cook and stir 30 sec. or until egg is set.
2
Add stir-fry sauce and peanut butter to chicken mixture; mix well.
3
Drain noodles. Add to wok; toss to coat. Stir in sprouts and onions. Sprinkle with nuts.
Kitchen Tips
Size Wise
Enjoy your favorite foods while keeping serving size in mind.
Special Extra
Garnish with chopped fresh cilantro. Serve with lime wedges.
Variation Meatless
Prepare using cubed firm tofu.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 150mg
50%
Sodium 930mg
40%
Total Carbohydrates 65g
24%
Dietary Fibers 5g
18%
Sugars 6g
12%
Protein 30g
60%
Vitamin A
4%
Vitamin C
6%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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