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This product has no significant nutritional value.
BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
Nutrition Information Per Serving: 672 Calories, Fat 28g, Protein 26g, Carbohydrates 79g, Cholesterol 144mg, Sodium 930mg, Fiber 3g
this was ok, it was quick and easy, i ended up throwing in some fresh cabbage and carrots to give it some oomph.
Jennifer | September 20, 2017 |
Great recipe. I think it makes 2 servings of 1 cup and 4 servings of 1/2 cup so the recipe really is enough for 1 or two people. I would suggest making this and a side dish like a salad or something
Jennifer | February 22, 2017 |
What is the serving size here? I see the calories, but without the serving size, it is not useful at all.
Rebecca | January 04, 2017 |