Batchillo

Chicken Pad Thai

Chicken Pad Thai: a batch cooking recipe, 4 servings of 524 kcal and 23 g protein each. Keeps 3 days in the fridge.

  • 4 servings
  • 20 min prep
  • 30 min total
  • 3 days in the fridge
  • Don’t freeze
  • Lunch · Dinner
Chicken Pad Thai

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
524 kcal 23 g 70 g 17 g 3.4 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 250 g Rice noodles
  • 1.5 tbsp Tamarind (paste)
  • 3 tbsp Brown sugar
  • 2 tbsp Soy sauce (low sodium)
  • 2 tbsp Olive oil (or canola oil)
  • 0.5 Onion (sliced (brown or yellow onion))
  • 2 Garlic (finely chopped)
  • 150 g chicken (or thigh, thinly sliced)
  • 2 Egg (lightly beaten)
  • 1.5 cups Bean sprouts
  • 0.5 cup Firm tofu (cut into 3 cm strips)
  • 0.25 cup Scallions (cut into 3 cm pieces)
  • 0.25 cup Peanut (finely)

To taste: lime, Ground pepper, Extra bean sprouts

Contains: gluten, soy, eggs, peanuts. Free from: dairy (lactose), fish, shellfish, tree nuts. Always check the labels of the products you buy.

Method

  1. Put the noodles in a large bowl and pour plenty of boiling water over them. Soak for 7-9 minutes, then drain in a strainer and rinse quickly in cold water. Don't leave the noodles sitting for more than 5 to 10 minutes.
  2. Mix the sauce ingredients in a small bowl. Heat 2 tablespoons of oil in a large nonstick (or well-seasoned) skillet over high heat. Add the garlic and onion and cook for 30 seconds.
  3. Add the chicken and cook for 1½ minutes until almost cooked.
  4. Push the ingredients to one side of the skillet and pour the eggs into the other side. Scramble the eggs with a wooden spoon (adding a little more oil if the skillet is too dry) and then mix with the chicken.
  5. Add the bean sprouts, tofu, noodles and sauce.
  6. Toss gently for about 1½ minutes until the noodles absorb the sauce. Add the scallions and half of the peanuts. Toss quickly and remove from the heat.
  7. Serve right away, sprinkled with the rest of the peanuts and lime wedges on the side, with a little pepper and a handful of extra bean sprouts on the side if you like (this is the Thai way!). Squeeze lime juice to taste before eating.

Recipe based on receitasdochef.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: