Chicken Pad Thai

You won't believe how easy it is to make and enjoy authentic Chicken Pad Thai at home with simple ingredients found at the supermarket!

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  • prep time 20 min
  • total time 30 min
  • ingredients 15
  • servings 6
Recipe by Arlene Cummings
March 20, 2012
 

Ingredients

Noodles

1
package (8 oz) rice stick noodles
4
tablespoons peanut or canola oil
3
cloves garlic, finely chopped
4
medium green onions, sliced (1/4 cup)
1
lb boneless skinless chicken breasts, cut into bite-size pieces
2
tablespoons soy sauce
2
eggs, beaten
1
cup fresh bean sprouts

Sauce

Juice of 1 lime
3
tablespoons rice vinegar
3
tablespoons fish sauce
1/4
cup sugar
Crushed red pepper flakes to taste

Garnish

1/3
cup chopped peanuts
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  • 2 Meanwhile, in small bowl, mix sauce ingredients; set aside.
  • 3 In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4 In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  • 5 Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.
  • 1 In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  • 2 Meanwhile, in small bowl, mix sauce ingredients; set aside.
  • 3 In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4 In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  • 5 Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.

EXPERT TIPS

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Expert Tips

Beef, pork or shrimp can be substituted for the chicken.

If you can’t find fish sauce, substitute 2 tablespoons soy sauce and 1 tablespoon dry sherry.

When using fresh bean sprouts in a recipe, be sure to cook them thoroughly; don’t eat them raw.

Lime wedges and julienned carrots also make a nice garnish.

Nutritional information

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