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RECIPE
16 INGREDIENTS 8 STEPS 15min

Clean-Out-the-Fridge Pad Thai

A quarantine-inspired, use-what-you've-got adaptation of the classic Thai noodle dish. You can use lots of different vegetables in this recipe. Ideally, you want a mix of colors and textures and an assortment of vegetables that will cook quickly.
Clean-Out-the-Fridge Pad Thai Recipe | SideChef
A quarantine-inspired, use-what-you've-got adaptation of the classic Thai noodle dish. You can use lots of different vegetables in this recipe. Ideally, you want a mix of colors and textures and an assortment of vegetables that will cook quickly.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
15min
Total Time
$8.28
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 Tbsp
Rice Vinegar
1
Lime , juiced
2 Tbsp of juice, plus more lime for wedges
3 Tbsp
or Brown Sugar
2 Tbsp
Water
1 tsp
up to 2 tsp
8 oz
Medium Rice Noodles
I used Lotus Foods Pad Thai noodles
1/4 cup
Canola Oil
or any other high-heat oil
2
cut into 3/4-inch pieces
1 cup
Mixed Vegetables , julienned
4
Scallions
use white and green parts, thinly sliced diagonally
1 cup
Bean Sprouts
(optional)
1/3 cup
Finely Chopped Dry Roasted, Unsalted Peanuts
to taste
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Nutrition Per Serving

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CALORIES
1236
FAT
48.9 g
PROTEIN
53.0 g
CARBS
147.1 g

Author's Notes

Yields 2-3 servings.

Feel free to use vegetables that you like, such as red bell pepper, carrots, broccoli, snow peas, sugar snap peas, or mushrooms.

Cooking Instructions

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Step 1
Bring a pot of water to boil. Cook Rice Noodles (8 oz) according to the directions on the package, drain, rinse, and set aside.
Step 2
Meanwhile, combine Fish Sauce (2 Tbsp) , Rice Vinegar (2 Tbsp) , 2 Tbsp of Lime (1) , Honey (3 Tbsp) , Water (2 Tbsp) , and Sriracha (1 tsp) in a small bowl and whisk until smooth. Set aside.
Step 3
Heat the Canola Oil (1/4 cup) in a large, deep skillet or wok set over medium-high heat. Pat the Tyson® Chicken Breasts (2) dry with a paper towel, season lightly with Salt (to taste) and Ground Black Pepper (to taste) and add to the pan.
Step 4
Cook, tossing occasionally until lightly browned and just cooked through, 3-5 minutes. Transfer the chicken to a plate and set it aside.
Step 5
Add Mixed Vegetables (1 cup) and Scallions (4) to the pan. Cook, tossing occasionally, until just tender, about 3 minutes.
Step 6
Turn the heat to medium-low. Push the vegetables to one side of the pan. Add the Large Eggs (2) to the opposite side, and tilt the pan so the eggs don’t mix with the vegetables, scramble them with a wooden spoon or fork. Cook until the eggs are set, stirring occasionally, then mix with the vegetables, breaking up any large pieces of egg.
Step 7
Return the chicken to the pan, along with the cooked noodles, about 3/4 of the sauce, the Bean Sprouts (1 cup) , and Dry Roasted, Unsalted Peanuts (1/3 cup) . Cook over medium-low heat for a few minutes, tossing until the sauce is slightly thickened and absorbed by the noodles.
Step 8
Taste and add more sauce to taste. Serve hot, topped with more scallions and a lime wedge.
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Nutrition Per Serving
Calories
1236
% Daily Value*
Fat
48.9 g
63%
Saturated Fat
6.6 g
33%
Trans Fat
0.1 g
--
Cholesterol
309.5 mg
103%
Carbohydrates
147.1 g
53%
Fiber
8.0 g
29%
Sugars
31.2 g
--
Protein
53.0 g
106%
Sodium
1395.7 mg
61%
Vitamin D
--
--
Calcium
122.6 mg
9%
Iron
6.7 mg
37%
Potassium
540.4 mg
11%
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