My Chicken Pad Thai is a fresh, delicious and healthy Thai classic. Ready in just minutes, this recipe is perfect for quick weeknight meals. It can be adapted to be vegetarian by using tofu instead of chicken.
Chicken Pad Thai
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 6 Servings
Ingredients
- 1 9 oz package of Pad Thai Rice Noodles
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 boneless skinless uncooked chicken breasts cut into small cubes
- 3 cups chopped fresh uncooked vegetables (baby carrots, snow peas, red onion, bell
- pepper, mushroom, baby corn, etc.)
- 2 large eggs scrambled well-done
- Sauce:
- 1.5 tbsp tamarind paste
- ¼ cup chicken or vegetable stock
- 2 tbsp soy sauce
- 1 tsp chili sauce
- 4 tbsp brown sugar
- Topping:
- ¼ cup sliced scallions
- ¼ cup fresh cilantro leaves
- 2 limes cut into quarters
- ¼ cup crushed peanuts
- Sriracha (optional)
Instructions
- Bring a large pot with 8 cups of water to a boil.
- Add noodles and cook according to package directions.
- Drain noodles and set aside.
- In a large wok, heat both kinds of oil with ginger on low heat for one minute.
- Do not allow ginger to burn.
- Stir constantly. Add chicken chunks and cook about 6-8 minutes on medium heat until they are completely cooked.
- While chicken is cooking, whisk together sauce ingredients in a small bowl and set aside.
- Add vegetables to the wok once chicken is cooked and continue to cook for about 4 minutes.
- Add cooked noodles to the wok and pour sauce over noodle-vegetable-chicken mixture.
- Use tongs to make sure all ingredients are well combined.
- Add scrambled eggs and continue to mix well until ingredients are evenly distributed.
- Leave on heat for two more minutes, mixing constantly.
- Serve on plates or in bowls and garnish with scallions, cilantro leaves, lime, crushed peanuts and Sriracha (optional).
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