Chicken Pad Thai

3
Amy Herald

By
@Meave

I love going out for Thai. I love even more being able to make it at home!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
10 Min
Method:
Stir-Fry

Ingredients

  • 1/4 c
    chicken stock
  • 3 Tbsp
    fish sauce
  • 1 Tbsp
    tamarind paste
  • 2 Tbsp
    soy sauce
  • 1 tsp
    chili garlic paste
  • 3 Tbsp
    brown sugar, firmly packed
  • 2 Tbsp
    fresh lime juice
  • 1 Tbsp
    creamy peanut butter
  • 1/4 tsp
    white pepper
  • 2-3 Tbsp
    peanut oil
  • 1-1/2 lb
    boneless skinless chicken thighs cut into thin strips
  • 1 pkg
    (14 oz.) rice noodles
  • 4
    green onions, cut into bite size pieces
  • 4 clove
    cloves garlic, minced
  • 1 tsp
    ginger, minced
  • 1 tsp
    red pepper flakes
  • 2 large
    eggs
  • 2 c
    fresh bean sprouts
  • 1/2 c
    chopped peanuts for garnish
  • ·
    limes, sliced for garnish
  • 1-2
    green onions, thinly sliced for garnish

How to Make Chicken Pad Thai

Step-by-Step

  1. Mix together chicken stock, fish sauce, tamarind paste, peanut butter, soy sauce, chili garlic paste, brown sugar, lime juice, and white pepper; set aside.
  2. Cook rice noodles according to package directions. Rinse in cool water and set aside.
  3. Heat 2 Tbsp. peanut oil in wok or deep skillet. Cook chicken stir frying 3-5 minutes or until done. Add bean sprouts, bite-sized pieces of green onion, ginger, garlic, and red pepper flakes about 1 minute.
  4. Add the noodles and sauce. Stir fry until well incorporated and heated through.
  5. Spray a medium skillet with nonstick cooking spray. Add the beaten eggs, break apart as they cook. Set aside. Add egg to noodle mixture.
  6. Plate and sever topped with chopped peanuts, thinly sliced green onion and lime slices.

Printable Recipe Card

About Chicken Pad Thai

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian



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