Dinner

Chicken and Vegetable Pad Thai is for Dinner.

Chicken and Vegetable Pad Thai takes 45 minutes to prepare.

Chicken and Vegetable Pad Thai takes 20 minutes to cook.

Chicken and Vegetable Pad Thai makes 8 servings.

The ingredients for Chicken and Vegetable Pad Thai are:

1 pound boneless, skinless chicken breasts cut into 1 inch cubes
5 Tablespoons plus 1 teaspoon Asian fish sauce
1/2 pound firm tofu, cut into 1/4 inch cubes
1 cup water
2 Tablespoons lime juice
1 1/2 teaspoons rice wine vinegar
1 Tablespoon Brown Sugar, packed
1/2 teaspoon salt
1 teaspoon Sambal Oelek (Chili paste)
1 package Rice Sticks
3 Tablespoons Cooking Oil
4 garlic cloves
1 inch piece of ginger, peeled and chopped
1 yellow squash trimmed and sliced into match sticks
1 zucchini trimmed and sliced into match sticks
6 baby carrots sliced into match sticks
1/2 red bell pepper sliced into match sticks
2 medium banana peppers (hot) diced
2/3 cup lighted salted peanuts, chopped
2 cups bean sprouts
2 Tablespoons Cilantro, chopped

Here is how you make Chicken and Vegetable Pad Thai:

In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt and chili paste.Prepare Rice Sticks according to package directions. Set aside.Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic, ginger and vegetables and cook, stirring, for 2 minutes or until crisp tender. Remove.Add the Rice Sticks and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 5 minutes. Stir in the chicken, tofu, vegetables, and 1/3 cup peanuts. Remove from heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.Makes 8 servings. Very good as left overs.Number of Servings: 8Recipe submitted by SparkPeople user DOUGLASW1.

The nutritional information for Chicken and Vegetable Pad Thai is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 311.5

• Total Fat: 13.1 g
• Cholesterol: 32.9 mg
• Sodium: 1,190.9 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 3.7 g
• Protein: 22.2 g