Mike's Chicken Pad Thai Recipe

Categories: Recipes

Mike's Chicken Pad Thai Recipe

Mike's Chicken Pad Thai

Mike's Chicken Pad Thai. Great recipe for Mike's Chicken Pad Thai. Who cares who the hell created this delicious dish! In fact, this dish is so versatile and forgiving, feel free. This homemade pad Thai recipe feeds a crowd, so invite your friends over or get ready to enjoy delectable leftovers. This dish is so popular all over the world that it really needs no introduction. Make Mike's Chicken Pad Thai using 26 ingredients and 7 steps quickly.

Ingredients

of ● For The Pad Thai Noodle Mixture
12 oz of Rice Noodles Sticks
1 Cup of Shreaded Pre-cooked Chicken
1 Cup of Fresh Bean Sprouts [left whole]
4 of LG Thai Basil Leaves [chopped + reserves for garnish]
2 of LG Eggs [scrambled]
3 of Thai Chilies [minced]
1 Cup of Fresh Cilantro [+ reserves for garnish]
1/4 Cup of Fine Minced Chives
3 tbsp of Garlic Olive Oil [devided]
as needed of Soy Sauce
of ● For The Pad Thai Sauce
1 tbsp of Quality Fish Sauce
2 tbsp of Tamarind Juice [or 2 tbsp Sweet Chinese Rice Wine Vinegar]
1 tbsp of Garlic Chili Sauce [like sriracha]
3 Cloves of Fresh Fine Minced Garlic
2 tbsp of Brown Sugar [more if you'd like it sweeter]
1 tbsp of Oyster Sauce
1 tbsp of Hoisin Sauce
1/2 tsp of Red Pepper Flakes
1/8 Cup of Water
of ● For The Sides & Garnishments
as needed of Crushed Peanuts
as needed of Fresh Lime Wedges
as needed of Sesame Seeds
as needed of Soy Sauce

Steps

Bring water to a simmer and add noodles. Turn off heat and cover. Let noodles sit for 7 minutes.
While waiting for boil, add 1 tablespoon oil to pan and add 2 whisked eggs to heated pan. Fry egg until scrambled and remove contents from pan.
Add 2 additional tablespoons garlic olive oil, precooked chicken and Pad Thai sauce. Fry just until heated.
At 7 minutes, drain your noodles and rinse quickly under cold water.
Add drained noodles to your shreaded chicken and Pad sauce. Stir gently but well. Fry for 3 more minutes.
Add fresh Thai Basil, Cilantro, Chives and Bean Sprouts to pan and fry just until heated. Mix well by lifting and seperating noodles with chopsticks. Also, add Soy Sauce to taste.
Serve hot and garnish with fresh Thai Basil, Cilantro, Lime Wedges, Peanuts and Sesame Seeds. Enjoy!

Plus, when you make this chicken pad thai recipe yourself, you have total control over the quality and freshness of the ingredients you use. 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. Chicken Pad Thai was the first Pad Thai we ever made at home. Making the leap to noodles with fish sauce was big enough for our household, so we kept it as kid friendly as we could by swapping out the shrimp and tofu for easy (super thinly) sliced chicken breast meat.

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