Cilantro Chicken with Pad Thai

Prep Time: 2 Hours Servings: 8 servings Difficulty: Medium


  • 4 cloves Garlic
  • 2 Shallots or 1 small onion
  • 1 cup Fresh cilantro or parsley
  • 2 tbsp Thai fish sauce or soy sauce
  • 1⁄4 cup Lime juice
  • 1 tbsp Pepper
  • 6 Boneless, skinless chicken breasts

Pad Thai

  • 1⁄2 lb. Rice vermicelli noodles (fettuccine width)
  • 1⁄4 cup Tomato sauce
  • 2 tbsp Thai fish sauce or soy sauce
  • 2 tbsp Lime juice
  • 2 tbsp Brown sugar
  • 1⁄2 tsp Hot chili paste
  • 1 tbsp Canola oil
  • 3 cloves Garlic , finely chopped
  • 2 Eggs, lightly beaten
  • 1 cup Fresh bean sprouts
  • 2 tbsp Roasted peanuts, finely chopped
  • 2 Green onions, thinly sliced
  • 2 tbsp Fresh cilantro or parsley, chopped


  1. Combine garlic, shallots, cilantro, fish sauce, lime juice and pepper in blender or food processor, blend until smooth and pour into a shallow dish or large plastic freezer bag. Add chicken pieces and turn to coat evenly with marinade. Marinate in refrigerator for at least 2 hours, overnight is best.
  2. Preheat grill or broiler. Cook chicken for 6-8 minutes per side, or until outside is brown and inside is no longer pink. Discard left over marinade.
  3. To prepare pad Thai, place noodles in large bowl and cover with boiling water. Allow to stand for 8-10 minutes until softened but still firm. Drain well.
  4. In small bowl, combine tomato sauce, fish sauce, lime juice, sugar and chili paste. Set aside.
  5. Heat oil in large skillet or wok, add garlic and cook gently until fragrant but not brown. Stir in reserved sauce and heat thoroughly.
  6. Add beaten eggs. Allow to set slightly and then stir into mixture. Add noodles and toss gently. Add bean sprouts.
  7. Turn noodles onto serving platter. Garnish with peanuts, green onions and chopped cilantro. Serve with hot or cold chicken.

Nutritional information per serving: Protein 34g Total fat 7g Carbohydrates 40g Calories 370 Sodium 643mg Cholesterol 145mg


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