pad thai gai
my take on a delicious Thai dish
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
2-4 serving(s)
Ingredients
- 8 ounces rice noodles
- 2 boneless chicken thighs cut into bite size pieces
- 4 cloves garlic minced
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 2 large eggs
- 1/3 cup crushed peanuts
- 3 scallions chopped
- 2 cups bean sprouts
- 1 cup fresh basil
- 2 tablespoons veg oil
- SAUCE
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 tablespoons brown sugar
How To Make pad thai gai
-
Step 1Mix the sauce ingredients together. Add the chicken and let marinate 20 minutes. Cook the noodles as directed on pkg. drain and run cold water over the noodles so they don't stick. Whisk the eggs together and add a little oil to pan and cook the eggs under set on bottom. Fold the eggs in half remove to cutting board and slice into strips
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Step 2add oil to wok or skillet. remove the chicken from marinade with slotted spoon and add to wok. add the garlic. stir fry until chicken is browned.
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Step 3add the carrots and cabbage and some of the stir fry sauce. add the noodles and the remaining sauce . stir fry 1 minute. Add the bean sprouts and eggs. stir fry 30 seconds. Serve topped with scallions, basil, and peanuts
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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