Chicken Pad Thai
Chicken Pad Thai. A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well. Push the egg to the side with the tofu and chicken. Rice noodles – you can find these in the Asian foods section of the grocery store. I usually use A Taste of Thai brand. Make Chicken Pad Thai using 17 ingredients and 7 steps quickly.
Ingredients
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8 ounces of Pad Thai noodles
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4 1/2 tablespoons of Asian fish sauce
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6 tablespoons of light brown sugar
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1/4 teaspoon of salt
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4 1/2 ounces of cup fresh lime juice,
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1-2 of Thai chili’-seeded stemmed and thinly sliced
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of (…Note you may want to mix up a little extra sauce…..:)
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3 ounces of canola oil
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3 of large shallots, thinly sliced (1 cup)
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3 of large garlic cloves, minced
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1/4 cup of cornstarch
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12 ounces of Chicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess)
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3 ounces of eggs, beaten
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2 of scallions, thinly sliced
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2 ounces of chopped roasted peanuts- chopped
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3 tablespoons of chopped cilantro
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1 cup of bean sprouts
Steps
- Cook the noodles for 6 minutes rinse with cold water and place in a bowl. (check the brand directions we cooked the minimum…some have you soak them and not cook)
- In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies.
- In an omelet pan add 2 tablespoons of oil, and add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Break up into small penny size pieces.
- In a large skillet, heat 4 tablespoons of the oil until shimmering
- Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes then add the dusted with corn starch chicken cook, stirring occasionally for 2 minutes to brown. (Add more oil if need)
- Add everything together stir-fry until the noodles are evenly coated, 2 to 3 minutes.(if you cook cook to long you lose flavor as the sauce cooks off. as noted above you can mix up extra sauce if desired)
- Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts
This homemade pad Thai recipe feeds a crowd, so invite your friends over or get ready to enjoy delectable leftovers. A delicious balance of sweet, sour and salty flavors complements rice noodles and chicken in this quick and easy pad thai. We trimmed calories and boosted flavor by cutting back on the sugar you'll find in many restaurant versions. As with any stir-fry, be sure to have all your ingredients prepped before you begin–the steps move quickly once the cooking starts. It lacked true Pad Thai seasonings and accordingly taste.
