Chicken Pad Thai
Servings: 4 | Time: 1 hour 15 minutes
Chicken Pad Thai is one of my absolute favorite meals. Pad thai is a traditional street food of Thailand and is typically cooked in a wok with even heat. The combination of flavors- sweet, savory and a hint of limey zing create a mouthwatering dish that is unlike any you’ve tried before.
This Pad Thai dish is not necessarily authentic, but delicious and inline with the flavor combination of traditional Pad Thai. There’s no fish sauce and chili paste along with some other ingredients like green onion, and garlic, but it’s only, because I don’t keep these at my house on a regular basis.
This recipe will mix up your weekly menu or it will give you something new to try for the weekend.
In a large baking dish fill ¾ of the way with water.
Soak your rice noodles in the pan with warm water for 45 minutes.
In a small bowl combine sugar, soy sauce, rice wine vinegar, lime juice, paprika and chili oil.
Mix all of the ingredients and set aside.
Heat a large non-stick sauté pan and add 1 tablespoons of vegetable oil. Add the carrots and onions to the pan.
Sauté the vegetables for 3-4 minutes.
Next add another tablespoon of vegetable oil to the sauté pan and add half the chicken.
Lightly cook both sides of the chicken and remove it from the pan.
Finish cooking the remainder of the chicken, and then add all chicken back to the pan.
Next remove the noodles from the water (keep the water) and add them to the pan and toss the chicken and vegetables in with the rice noodles.
Cook the noodles for 2-3 minutes or until they soften.
Push the noodles and vegetables to one side and add 2 tablespoons of vegetable oil.
Add the whisked egg to the oil and scramble the egg in the pan.
Toss the noodles and other ingredients, including the egg, together with the sauce.
If the noodles seem dry add in the remaining noodle water and season with salt for extra flavor.
Pour the pad Thai onto a platter and garnish it with chopped nuts, cilantro and lime wedges.
* Chili oil: Lightly crush 1 tablespoon chili flakes and add 2 tablespoons vegetable oil. Let sit for 30 minutes. Cover and save at room temperature until you’re ready to use it.
4 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
4 tablespoons lime juice
1 tablespoon paprika
2 teaspoons chili oil *
¼ cup carrots, julienned or thinly sliced
¼ cup red onion, julienned or thinly sliced
2 eggs, whisked
2 chicken breasts, sliced into quarter inch, thin strips
4 tablespoons vegetable oil
1 package rice noodles
1 small bunch cilantro
1 lime quartered
1 tablespoon almonds, toasted and ground