Recipes

Name: Pad Thai with Pecans, Chicken and Ginger
Prep time: 20 min
Cook time: 20 min
Yield: 4 Servings
Ingredients: Noodles:; 3 tablespoons peanut oil, divided; 6 ounces pad Thai rice noodles; Sauce:; 1/4 cup pecan (or peanut) butter; 1/4 cup low sodium soy souce; 1 tablespoon honey; 1 tablespoon fresh lime juice; 4 cloves (large) garlic, minced; 1 teaspoon Thai chili sauce; Stir-fry:; 3/4 cup Fisher Pecan Halves, coarsely chopped, toasted; 2 large eggs; 1/2 pound skinless chicken breast, thinly sliced; 4 cloves (large) garlic, minced; 2 tablespoons freshly grated ginger; 1 cup shredded carrots; 1 cup bean sprouts; 1/4 cup cilantro leaves; 3 scallions, sliced

Pad Thai with Pecans, Chicken and Ginger

Entrees, Pecans

Yield: 4 Servings
Prep Time: 20 Mins.
Cook Time: 20 Mins.
This is a great recipe. Balanced. Easy. Loaded with different kinds of healthy protein. And it's tasty. You can make it in a large skillet or a wok. It's great leftover, eaten chilled or warmed up. The pecans add great texture and a good dose of protein.

Ingredients

Noodles:
3 tablespoons peanut oil, divided
6 ounces pad Thai rice noodles
Sauce:
1/4 cup pecan (or peanut) butter
1/4 cup low sodium soy souce
1 tablespoon honey
1 tablespoon fresh lime juice
4 cloves (large) garlic, minced
1 teaspoon Thai chili sauce
Stir-fry:
3/4 cup Fisher® Pecan Halves, coarsely chopped, toasted
2 large eggs
1/2 pound skinless chicken breast, thinly sliced
4 cloves (large) garlic, minced
2 tablespoons freshly grated ginger
1 cup shredded carrots
1 cup bean sprouts
1/4 cup cilantro leaves
3 scallions, sliced

Directions

Prepare the noodles: Prepare noodles according to package directions. Toss with 1 tablespoon of peanut oil, set aside.
Make the sauce: Place all of the sauce ingredients into a medium saucepan and bring to a boil over medium heat. Let boil for 2-3 minutes. Set aside.
Cook the nuts and eggs: In a large nonstick skillet, heat 1 tablespoon of the peanut oil over medium heat. Add the pecans and fry until lightly browned, 1-2 minutes. Remove from pan and set aside. Next, crack the eggs into the same pan and scramble gently until firm but not overcooked. Set aside.
Finish and assemble: In the same pan, heat the remaining 1 tablespoon of oil over medium-high heat. When the oil begins to smoke slightly, add the chicken and garlic with a pinch of salt. Cook and stir until the chicken is fully cooked, 4-5 minutes. Add the ginger, carrots, bean sprouts, sauce, noodles, eggs and 1/2 cup of pecans; toss gently to combine. Remove from heat and taste for seasoning. Top with the remaining 1/4 cup pecans, cilantro and scallions.