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–+ servings

Chicken Pad Thai

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Course: Main Course
Cuisine: Asian
Keyword: Asian, noodles, padthai
Servings: 4 people

Ingredients
 

  • 8 oz Rice sticks - Medium size
  • 16-18 oz chicken breast - thinly sliced
  • 1 TBSP soy sauce - low sodium
  • 2 tsp Corn starch
  • 1 TBSP Avocado oil - or Vegetable

Sauce

  • 3 TBSP Palm sugar (packed) - or light brown sugar
  • 3 TBSP Tamarind paste concentrate
  • 2 TBSP Black Thai soy sauce - or Dark Soy
  • 1 TBSP Fish sauce
  • 1 tsp Shrimp paste
  • 2 tsp chili paste - Sambal Oelek
  • pinch Salt

Stir fry

  • 3 TBSP Avocado oil - or Stir fry oil
  • 3 cloves garlic - minced
  • 3/4 cup shallots - or onion, thinly sliced
  • 4-6 small thai chilis (red) - sliced, or crushed red pepper
  • 2 whole eggs
  • 1 TBSP Hot chili oil - OPTIONAL!
  • 3/4 cup Chinese chives - or green onion, split lengthwise, 2" pieces
  • 1.5 cups mung bean sprouts

Garnish

  • 1/4 cup Roasted peanuts - crushed fine
  • lime wedges
  • cilantro leaves
  • crushed red pepper

Stir-fry oil

  • 1 cup Avocado oil
  • 1/2 tsp Sesame oil
  • 1/2 tsp Hot chili oil

Instructions

Soak rice noodles

  • If noodles came in one large bunch, break in half so they're 6-8" long. Add dry noodles to large bowl submerged in warm tap water. Add 1/2 TBSP salt to water. Soak 1 hour to soften, moving noodles around by hand every 15 min or so to separate from each other. Drain and reserve in sieve. They will soften fully when they cook in the sauce!

Velvet Chicken

  • Slice chicken into thin 1/4" strips. (Note: Place chicken breast in freezer 15 min to firm up for easier slicing) Whisk soy, cornstarch, oil together. Pour over chicken slices, toss to coat, set aside 15 min. or refrigerate if longer.

Make sauce

  • In saucepot over LOW heat add all sauce ingredients above. Cook until sugar is dissolved and sauce becomes thick. Heat off, set aside.

Stir Fry

  • In large wok, on HIGH, add 2T oil. Pat chicken slices dry with paper towel. Fry chicken until done and slightly seared. Remove from pan, set aside in bowl.
  • Add eggs to pan, more oil if needed, scramble. Add to bowl with chicken.
  • Lower heat to MED, add more oil (along with the hot chili oil if you want to spice it up like me), briefly sautee shallot, chilis, adding garlic in final 30 seconds. Add noodles, combine well coating all noodles in oil. Add chicken and egg. Combine well. NOW add sauce. Toss and using tongs to combine, cook until sauce is absorbed by noodles. 1-2 min. Taste noodles as you cook, adding TBSPs of water at a time if noodles are not soft all the way through. But you don't want them mushy!
  • Heat off. Add green onion and 1 cup of sprouts (1/2C reserved for garnish). Mix well, using tongs to separate noodles into other ingredients.

Garnish

  • Garnish each plate with crushed peanuts (or omit if allergic), cilantro and lime wedges. Add small pile of sprouts to the side with a squeeze of lime over the top of entire dish. Sprinkle with crushed red pepper for a little extra kick!
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