In large heavy skillet heat 1 tablespoon oil over medium. In a small bowl whisk together eggs and 1/4 teaspoon black pepper. Add eggs to hot skillet; tilt to spread to an even layer. (They may not cover the bottom.) Cook, without stirring, 30 seconds. Using a wide spatula, carefully turn eggs over; cook 30 to 60 seconds more or until just set.
If you are eating Thai food at a restaurant, though, portion sizes may be large. For example, pad Thai with chicken has about 300 calories per cup, and a massaman curry dish with chicken and vegetables has about 180 calories per cup (not including any rice or noodles it may be served with).
Let cook without moving until the bottom sets, then start to scramble lightly, until the eggs are almost cooked. Transfer the eggs to the plate with the chicken. Add the remaining 2 tablespoons of oil, the garlic, shallots, and carrot into the same pan. Cook and stir for 1 minute to release the fragrance.
Place a rack in the center of your oven and preheat the oven to 375°F. Season the chicken with salt and black pepper. Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate. Reduce the heat to medium-low.
This could be why the recipe for pad thai features so many forms of protein compared to other noodle dishes from the region. In addition to a primary protein like chicken, shrimp, or tofu, pad
Set the protein aside. In the same skillet, quickly scramble the eggs. Set aside with the other protein. Saute garlic and carrots until slightly soft, about 5-7 minutes While that is cooking, whisk together the sauce ingredients in a small bowl. Once the carrots are soft, add the zucchini and cook until just soft.
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is chicken pad thai healthy
