Recipe: Delicious Chicken Pad Thai

Chicken Pad Thai. A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well. Push the egg to the side with the tofu and chicken.

I usually use A Taste of Thai brand. Chicken breasts or shrimp - this makes it hearty and adds protein. Tofu can also be used here as well. You can have Chicken Pad Thai using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Pad Thai

1. Prepare 8 ounces of Pad Thai noodles.
2. Prepare 4 1/2 tablespoons of Asian fish sauce.
3. It's 6 tablespoons of light brown sugar.
4. You need 1/4 teaspoon of salt.
5. Prepare 4 1/2 ounces of cup fresh lime juice,.
6. You need 1-2 of Thai chili’-seeded stemmed and thinly sliced.
7. Prepare of (...Note you may want to mix up a little extra sauce.....:).
8. Prepare 3 ounces of canola oil.
9. Prepare 3 of large shallots, thinly sliced (1 cup).
10. Prepare 3 of large garlic cloves, minced.
11. It's 1/4 cup of cornstarch.
12. You need 12 ounces of Chicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess).
13. Prepare 3 ounces of eggs, beaten.
14. It's 2 of scallions, thinly sliced.
15. It's 2 ounces of chopped roasted peanuts- chopped.
16. Prepare 3 tablespoons of chopped cilantro.
17. You need 1 cup of bean sprouts.

Vegetable oil - used for sautéing.; Brown sugar - to sweeten the sauce. This is added instead of the traditional palm sugar. Chicken Pad Thai was the first Pad Thai we ever made at home. Making the leap to noodles with fish sauce was big enough for our household, so we kept it as kid friendly as we could by swapping out the shrimp and tofu for easy (super thinly) sliced chicken breast meat.

Chicken Pad Thai step by step

1. Cook the noodles for 6 minutes rinse with cold water and place in a bowl. (check the brand directions we cooked the minimum...some have you soak them and not cook).
2. In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies..
3. In an omelet pan add 2 tablespoons of oil, and add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Break up into small penny size pieces..
4. In a large skillet, heat 4 tablespoons of the oil until shimmering.
5. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes then add the dusted with corn starch chicken cook, stirring occasionally for 2 minutes to brown. (Add more oil if need).
6. Add everything together stir-fry until the noodles are evenly coated, 2 to 3 minutes.(if you cook cook to long you lose flavor as the sauce cooks off. as noted above you can mix up extra sauce if desired).
7. Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts.

Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein - the most popular being chicken or prawns/shrimp. It lacked true Pad Thai seasonings and accordingly taste. When I prepared the recipe the sauce appeared to be miniscule in comparison to the main ingredients (noodles chicken sprouts). This was a problem as Pad Thai noodles must soak up a lot of flavor in order to compensate for their lack of taste.