Chicken Pad Thai

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Young green, tops only

  2 stalk or 24g

• Peanuts

  All types, dry-roasted, without salt

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Rice noodles

  Dry

  4 oz or 113g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Carrots

  Raw

  ½ cup grated or 55g

• Sweet Chili Sauce

  May Ploy - Walmart

  4 oz or 113g

• Fish Sauce

  Flying Lion - Walmart

  ⅓ oz or 9g

• Beansprouts

  Sainsbury's

  100g

Directions

1. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Place a colander in the sink.
2. Stem and coarsely chop cilantro. Quarter lime. Mince garlic. Trim and thinly slice white portions of green onions. Slice remaining green portions on an angle. Coarsely chop peanuts. Rinse chicken breasts and pat dry. On a separate cutting board, slice chicken into ¼” strips.
3. Add noodles to boiling water and cook 4 minutes, stirring often. Drain noodles in colander and run cool water over them. Transfer back to pot, toss with 1 tsp olive oil to prevent sticking, and set aside. Running cool water over pasta stops the cooking process, which keeps noodles from getting mushy.
4. Heat 1 tsp olive oil in a medium non-stick pan over medium-high heat. Season sliced chicken with 1 tsp salt and 1 tsp pepper. Add chicken to hot pan and cook 5-6 minutes, or until lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate and wipe pan clean.
5. Return pan to medium-high heat and add 1 tsp olive oil, garlic, white portions of green onions, and carrots. Cook 2 minutes, or until vegetables just begin to soften.
6. Add noodles, chicken, sweet chili sauce, and fish sauce to pan. Stir and toss until all ingredients are combined and heated through, about 2 minutes.
7. Place finished pad thai on a plate or in a shallow bowl. Garnish with peanuts, green portions of green onions, cilantro, and lime quarters.