Frying pan, Stovetop, Pot (small)
In a small bowl, combine fish sauce, chili garlic sauce, soy sauce, honey & lime. Mix well to combine.
In another bowl, crack & beat the egg.
Rinse & thinly slice the green onion on an angle.
Roughly chop the peanuts.
Pat the chicken dry with a paper towel & thinly slice.
In a pot of boiling water, cook the noodles according to package instructions. Drain, rinse if necessary & set aside.
Heat a drizzle of oil on a pan over medium-high heat. Add sliced chicken in an even layer. Season lightly with salt. Sear, undisturbed, 2 min on each side.
Reduce the heat to medium & pour in the sauce mixture. Stir & cook for 1-2 min, until the chicken is evenly coated.
Stir in the noodles until evenly coated. Add a splash of water to loosen the sauce as needed. Simmer & cook until the sauce thickens, about 2 more min.
Create an empty center by pushing everything to the sides of the pan. Pour in the egg & quickly scramble for 1 min. Continue stirring everything together until well combined.
Turn off the heat. Add green onion, bean sprouts & peanuts. Mix it all together.
Serve hot in a bowl, garnished with fresh bean sprouts & a squeeze of lime. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Pad Thai" contains 579 Energy, 23 g of Fat, 61 g of Carbohydrates, 34 g of Protein, 5 g of Fiber.