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. Chicken breasts or shrimp – this makes it hearty and adds protein. You can have Chicken Pad Thai using 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chicken Pad Thai
- Prepare 8 ounces of Pad Thai noodles.
- Prepare 4 1/2 tablespoons of Asian fish sauce.
- Prepare 6 tablespoons of light brown sugar.
- It’s 1/4 teaspoon of salt.
- You need 4 1/2 ounces of cup fresh lime juice,.
- It’s 1-2 of Thai chili’-seeded stemmed and thinly sliced.
- Prepare of (…Note you may want to mix up a little extra sauce…..:).
- It’s 3 ounces of canola oil.
- You need 3 of large shallots, thinly sliced (1 cup).
- It’s 3 of large garlic cloves, minced.
- It’s 1/4 cup of cornstarch.
- Prepare 12 ounces of Chicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess).
- It’s 3 ounces of eggs, beaten.
- You need 2 of scallions, thinly sliced.
- You need 2 ounces of chopped roasted peanuts- chopped.
- You need 3 tablespoons of chopped cilantro.
- Prepare 1 cup of bean sprouts.
Tofu can also be used here as well. Vegetable oil – used for sautéing.; Brown sugar – to sweeten the sauce. This is added instead of the traditional palm sugar. My Thai recipes are some of my most popular recipes on my site and I knew it was time for an authentic-tasting chicken pad Thai recipe that's easy, ready quicker than you can call for takeout, and leaves you going back for more.
Chicken Pad Thai step by step
- 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. If your family loves Thai food, try this homemade chicken pad thai recipe with rice noodles and sweet and savory peanut sauce. It lacked true Pad Thai seasonings and accordingly taste. When I prepared the recipe the sauce appeared to be miniscule in comparison to the main ingredients (noodles chicken sprouts). This was a problem as Pad Thai noodles must soak up a lot of flavor in order to compensate for their lack of taste.
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