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Servings:

Easy Chicken Pad Thai

This quick and easy Chicken Pad Thai makes a great weeknight dinner. Full of Asian flavors, this recipe is gluten-free and ready in 20 minutes.

Total Time

20min

2.0

1 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

1 pckg

Pad Thai Noodles

•

1.5 lb

Tyson® Chicken Breasts , diced

•

Lime , juiced

•

2 cloves

Garlic , minced

•

1 cup

Diced Carrots

•

Red Chili Pepper , diced

•

1/2 Tbsp

Freshly Grated Fresh Ginger

•

3 Tbsp

Tamari Soy Sauce

or Soy sauce

•

2 Tbsp

Rice Vinegar

•

2 Tbsp

Thai Chili Peppers

•

2 Tbsp

Brown Sugar

•

1/2 Tbsp

Sriracha

(optional)

•

Eggs

•

to taste

Sliced Scallions

(optional)

•

to taste

Minced Fresh Cilantro

(optional)

•

to taste

Chopped Peanuts

(optional)

Cooking Instructions

Cook Pad Thai Noodles (1 pckg) according to package directions.

In a large skillet over medium-high heat, add the Tyson® Chicken Breasts (1.5 lb) , juice of a Lime (1) , Tamari Soy Sauce (3 Tbsp) , Rice Vinegar (2 Tbsp) , Thai Chili Peppers (2 Tbsp) , Fresh Ginger (1/2 Tbsp) , Garlic (2 cloves) , Brown Sugar (2 Tbsp) , Sriracha (1/2 Tbsp) , Carrots (1 cup) , and Red Chili Pepper (1) .

Cook for 10-15 minutes until chicken is cooked.

Move ingredients to one side of pan and crack and scramble Eggs (2) on open side of pan.

Add pad thai noodles and stir until everything is well combined. Top with Scallions (to taste) , Fresh Cilantro (to taste) , and Peanuts (to taste) , if desired.

Nutrition Per Serving

CALORIES

675

FAT

12.2 g

PROTEIN

63.4 g

CARBS

80.2 g