Pad Thai with Pecans, Chicken and Ginger

Pad Thai with Pecans, Chicken and Ginger
  • 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 some plant-based protein.


  • 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
  • For food safety, gently rub produce under cold running water.


  1. Prepare the noodles: Prepare noodles according to package directions. Toss with 1 tablespoon of peanut oil, set aside.
  2. 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.
  3. 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.
  4. 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 internal temperature of the chicken reaches 165°F on a food thermometer, 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.

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