Fill a large pot or bowl with hot very hot water, soak the noodles until soft but still slightly firm. Takes about 10 minutes, they should be ready by the time that you need them in the wok.
Marinate the chicken in cornstarch and soy sauce mixture.
Combine pad Thai sauce ingredients in a bowl: tamarind/water, fish sauce, siracha, brown sugar.
Heat wok over medium high heat, add some oil and the garlic. Stir fry until fragrant (about 30 seconds).
Add chicken and marinade to wok, stir fry for about a minute.
If wok becomes dry add chicken stock 1-2 tablespoons at a time to keep chicken frying nicely. Continue until chicken is cooked (5-7 minutes).
Add noodles and pour the sauce over the top. Stir fry for 1-2 minutes.
Serve topped with coriander, green onion and nuts. Add fresh lime wedges for a brighter flavor on the plate.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (24%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 42.4mg||13 %|
|Sodium 2547.1mg||88 %|
|Potassium 289.4mg||8 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 62.4g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 432
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