Pad Thai noodles stir-fried with chicken breast and broccoli in a glossy honey-soy sauce that stays simple and kid-friendly.
ABy Annebala
Servings
4
8 oz Pad Thai rice noodles
1.5 lb Chicken breast
2 piece Broccoli
0.25 cup Low-sodium soy sauce
3 tbsp Honey
0.5 cup Chicken broth
1 tbsp Cornstarch
1 tsp Sesame oil
2 tbsp Neutral oil
Calories
516 kcal
Protein
60g
Carbs
30g
Fat
19g
Fiber
4g
Sugar
17g
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Sarah M. · Melbourne, AU
Prep
1. Soak the Pad Thai rice noodles in room-temperature water for 25 to 30 minutes until flexible but not soft, then drain well.
8 oz Pad Thai rice noodles
2. Slice the Chicken breast into thin bite-size pieces. Cut the Broccoli into small florets with tender stems peeled and sliced thin.
1.5 lb Chicken breast,
2 piece Broccoli
Sauce
3. Whisk the Low-sodium soy sauce, Honey, Chicken broth, Cornstarch, and Sesame oil in a bowl until smooth.
0.2 cup Low-sodium soy sauce,
3 tbsp Honey,
0.5 cup Chicken broth,
1 tbsp Cornstarch,
1 tsp Sesame oil
Stir-Fry
4. Heat a large wok or skillet over medium-high heat. Add the Neutral oil, then cook the Chicken breast for 4 to 5 minutes, stirring often, until just cooked through. Transfer to a plate.
0.8 lb Chicken breast,
2 tbsp Neutral oil
5. Add the Broccoli to the same pan and stir-fry for 2 minutes. Add a splash of water if needed, cover, and steam for 2 more minutes until crisp-tender.
1 piece Broccoli
Finish
6. Return the Chicken breast to the pan. Add the drained Pad Thai rice noodles and pour in the sauce. Toss over medium-high heat for 2 to 4 minutes until the noodles are tender and the sauce turns glossy and coats the noodles, chicken, and broccoli evenly.
8 oz Pad Thai rice noodles,
1.5 lb Chicken breast,
0.2 cup Low-sodium soy sauce,
3 tbsp Honey,
0.5 cup Chicken broth,
1 tbsp Cornstarch,
1 tsp Sesame oil
7. Serve hot once the sauce has thickened lightly and everything is evenly coated.
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