• 4servings
  • 30minutes
  • 495calories

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Ingredients Jump to Instructions ↓

  1. 8 ounce(s) thin rice noodles (about 1/8-inch wide), angel-hair pasta or thin spaghetti

  2. 4 ounce(s) firm tofu , cut into 1/2-inch cubes (about 3/4 cup)

  3. 3 tablespoon(s) lower-sodium fish sauce , plus additional for serving

  4. 1/4 cup(s) fresh lime juice (from 2 to 3 limes)

  5. 2 tablespoon(s) sugar

  6. 8 ounce(s) ground chicken

  7. 2 clove(s) garlic , finely chopped

  8. 1/4 teaspoon(s) ground red pepper (cayenne)

  9. 2 large eggs , lightly beaten

  10. 2 cup(s) (packed) thinly sliced Napa cabbage (about 5 ounces)

  11. 1 cup(s) (about 3 ounces) fresh bean sprouts

  12. 1/2 cup(s) (loosely packed) fresh cilantro leaves , chopped

  13. 1/4 cup(s) unsalted roasted peanuts , coarsely chopped

  14. 2 teaspoon(s) vegetable oil

  15. 2 green onions , thinly sliced

  16. Lime wedges

Instructions Jump to Ingredients ↑

  1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.

  2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.

  3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking.

  4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl.

  5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.

  6. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish sauce mixture. Using tongs or 2 forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.


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