Pad Thai Recipe
If you’re looking for a little something yummy for dinner, here’s how to make Chicken Pad Thai right in your kitchen. Quick and simple!
Tip: you’ll find better prices on ingredients such as fish sauce at an ethnic store.
Chicken Pad Thai
1 lb boneless, skinless chicken breasts, cut into 1″ pieces
2 Tbsp soy sauce
1 tsp cornstarch
Juice of 2 limes
2 Tbsp rice vinegar
5 Tbsp fish sauce
5 Tbsp brown sugar
1/2 tsp red pepper flakes
10 oz rice noodles
4 Tbsp sesame oil, divided
3 garlic cloves, minced
1/4 cup sliced green onions (more for garnish)
3 eggs, beaten
1 cup bean sprouts
Salt to taste
1/3 cup chopped roasted peanuts
1/3 cup chopped cilantro
In a medium-sized bowl, combine the soy sauce and cornstarch. Add chicken pieces and turn until well-coated. Set aside.
In a small bowl, combine lime juice, rice vinegar, fish sauce, brown sugar and red pepper flakes. Set aside.
Place rice noodles in a large bowl. Pour boiling water over noodles to cover and let sit 8-10 minutes until al dente. Drain. Set aside.
In a large skillet, heat 2 Tbsp sesame oil over medium-high heat. Add garlic and green onions and cook for 1-2 minutes. Add chicken and soy sauce mixture. Cook until chicken is cooked through. Remove from skillet and set aside.
Heat 2 Tbsp oil in the skillet. Add the eggs and cook until scrambled. Add the noodles, sauce and chicken. Cook about 2 minutes. Add bean sprouts and cook another 2-3 minutes until noodles are tender and bean sprouts are not crisp. Add salt to taste. Sprinkle with peanut and cilantro. Serve immediately.
Have you tried my Laotian egg rolls recipe yet? Yum!