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Easy Pad Thai with Chicken

Kelly Senyei
  • 45 minutes
  • Serves 4


1 1/2 tbsp

tamarind concentrate/paste

1/4 cup

fish sauce

1/2 tsp

Sambal Oelek (chili sauce)

1/3 cup

packed light brown sugar

1/8 tsp

fresh black pepper

8 oz

Thai rice noodles


large boneless skinless chicken breasts

1 tsp


3 tbsp

low sodium soy sauce

Vegetable oil, for stir-frying

4 cloves

garlic, minced

1/4 tsp

crushed red pepper flakes

2 cups

fresh bean sprouts

1/4 cup

chicken stock

1/2 cup

sliced carrots, for garnish

1/2 cup

shredded red cabbage, for garnish

1/4 cup

cilantro leaves, for garnish

1/4 cup

sliced scallions, for garnish

1/3 cup

roughly chopped peanuts, for garnish

Lime wedges, for garnish