Weeknight Pad Thai Noodles

1. 1

   Pour boiling water over the noodles and let them sit for 5 minutes; drain thoroughly and set aside.

2. 2

   Heat half the oil in a wok or deep skillet over high heat. Crumble in the chicken and add the hot sauce; stir-fry for 3 to 5 minutes or until browned. Set aside on a platter.

3. 3

   Add the remaining oil and the peppers to the pan; stir-fry for 3 minutes. Add the shrimp and stir-fry for 2 minutes. Stir in the garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add the noodles and the reserved meat; toss to combine. Heat through.

4. 4

   Add the sprouts and toss gently. Sprinkle with the onions, coriander and peanuts.

• Calories 900.27 kcal High
• Protein 30.0 g Good Source
• Carbs 162.28 g Moderate
• Total Fat 18.5 g High
• Saturated Fat 2.53 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 95.82 mg High
• Sodium 1642.82 mg High
• Fiber 3.56 g Moderate
• Sugar 21.66 g High
• Added Sugar 0.0 g Low Source
• Calcium 455.21 mg Good Source
• Iron 6.0 mg Good Source
• Potassium 1371.86 mg Good Source
• Vitamin A 168.28 mcg_rae Moderate
• Vitamin C 82.52 mg Good Source
• Vitamin D 0.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Shellfish 🦐
• Fish 🐟
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅