Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: u2153 cup chicken broth; 1 Tablespoon soy sauce; 1 Tablespoon fish sauce; 3 Tablespoons brown sugar; 3 Tablespoons peanut butter; 1 Tablespoon freshly squeezed lime juice; 1 Tablespoon rice wine vinegar; Sriracha or thai chili sauce, to taste; 1 teaspoon fresh ginger, grated; 1 teaspoon garlic, minced; 4 ounces of rice noodles, cooked to package directions and rinsed; 1 teaspoon olive oil; 1 large egg, beaten; 1 chicken breast, cubed; u00bd cup bean sprouts; cilantro, chopped; carrots, grated; peanuts, chopped; Lime wedges; Sriracha

By Leslie Blythe Asian, Chicken, Pasta, Thai Boiling, Sautéing

November 17, 2015

Chicken Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. Pad Thai sauce can be made ahead of time (and can be doubled, or even tripled) to make prep faster.

Prep: 15 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

Sauce

⅓ cup chicken broth

1 Tablespoon soy sauce

1 Tablespoon fish sauce

3 Tablespoons brown sugar

3 Tablespoons peanut butter

1 Tablespoon freshly squeezed lime juice

1 Tablespoon rice wine vinegar

Sriracha or thai chili sauce, to taste

1 teaspoon fresh ginger, grated

1 teaspoon garlic, minced

Pad Thai

4 ounces of rice noodles, cooked to package directions and rinsed

1 teaspoon olive oil

1 large egg, beaten

1 chicken breast, cubed

½ cup bean sprouts

Garnish

cilantro, chopped

carrots, grated

peanuts, chopped

Lime wedges

Sriracha

Directions

Sauce

1Whisk together the ingredients and set aside.

Pad Thai

1Cook noodles according to package direction. Rinse and set aside in a colander.

2Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you’ve created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.

3Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Serve in bowls.

4Top with desired toppings and adjust spice level with Sriracha.

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1 Review

Eric

November 18, 2015

One of my favorite foods, and so nice to be able to have it at home. Great recipe, Chef Leslie!

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