Description
Chicken and Cabbage Pad Thai is the perfect dish to whip up when you don't want to cook, but still feel like eating something delicious!
Ingredients
Units
Scale
Pad Thai Sauce
- 2-3 tablespoons tamarind paste
- 2 tablespoons honey or brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons water (or to desired consistency)
- 1 tablespoon Sriracha (or to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Chicken and Cabbage Pad Thai
- 10 ounces chicken thighs, cut into bite-sized pieces (300 grams)
- 1 tablespoon neutral oil
- Salt, pepper, and chili flakes as desired.
- 1 2/3 cups shredded cabbage (150 grams)
- 1 carrot (cut as matchsticks)
- 1 egg
- 1/4 cup sliced water chestnuts (optional)
- 1/3 cup bean sprouts (optional)
- 3 ounces flat rice noodles (pad Thai noodles, 90 grams)
- 1/2-1 lime, juice only (to serve)
- 1/4 cup coarsely chopped peanuts (to serve)
- More chili flakes and fresh cilantro (to serve, optional)
Instructions
- In a small bowl, whisk sauce ingredients together.
- Heat neutral oil in a skillet and over high heat, cook the chicken. It takes a couple of minutes on each side. Sprinkle the chicken with salt, pepper and chili flakes. Set the chicken aside.
- In the same pan, cook carrot until tender, about 5 minutes. Add in a slightly whisked egg and cook while stirring until the egg is cooked through.
- Then add in the shredded cabbage and water chestnuts/bean sprouts. Add more salt, pepper, and chili flakes if desired. Cook for another 2 minutes.
- Add in the chicken and sauce and roughly cut (with scissors is easiest) rice noodles*. Stir until the noodles are done, a couple of minutes.
- Serve each dish with a generous drizzle of lime juice, roughly chopped, salted peanuts, and fresh cilantro and chili flakes, if desired.
Notes
* Some end up with uncooked noodles this way, although I prefer this method to avoid overcooking the noodles. If you want to make it a little easier, prepare the noodles according to package instructions in a separate saucepan and then combine with the pad Thai ingredients right before serving.
Easy to reheat due to the rice noodles won't get soggy like wheat noodles. Store in the refrigerator, covered, for 3-4 days. Reheat gently, add a splash or two extra water to thin it out.
For a vegan or vegetarian option, please read the blog post!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Cuisine: Thai
Nutrition
- Serving Size: 1
- Calories: 442
- Sugar: 18.6
- Sodium: 1486
- Fat: 18.4
- Saturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 35.9
- Fiber: 3.3
- Protein: 35
- Cholesterol: 139