Asian
hoooked.chicken pad thai
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Ever since my co-worker introduced me to chicken pad thai a few years ago, I’ve been hooked. There’s a restaurant across the street from our office that has some of the best pad thai I’ve ever tasted. I’d never made the dish before, so I decided to give it a shot. This recipe came pretty close to our local spot, and it was delicious!
from Caroline’s kitchen
chicken pad thai
- prep
- 20m
- total
- 40m
- serves
- 4
ingredients
- Pad thai recipe :
- 8 oz. flat rice noodles, cooked according to package instructions
- 2 boneless, skinless chicken breasts, sautéed then cut into cubes
- 3 eggs
- 1 cup fresh bean sprouts
- ⅓ cup green onions, sliced
- ¼ cup white onion, diced
- ⅓ cup shredded carrots
- ⅓ cup cilantro, roughly chopped, plus more for garnish
- Salted peanuts, chopped, for garnish
- Lime wedges, for garnish
- Sauce recipe :
- ¼ cup ketchup
- 2 tbsp. fish sauce
- 2 tbsp. sugar
- 1 tsp. minced garlic
- 1 tsp. peanut butter
- Juice of 1 lime
- ½ tsp. crushed red pepper flakes
- 1 tsp. soy sauce
directions
- Season chicken with salt and pepper, to taste. Heat olive oil in medium skillet, then add chicken; cook until done, about 6-8 minutes. Cut chicken into small pieces, then set aside.
- In a small bowl, whisk together all sauce ingredients.
- Heat a small skillet over medium heat; crack eggs in pan and allow to fry for about 1 minute, then break up egg with a spoon. Add the onions and carrots to the pan and sauté 2-3 minutes. Next, add the chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions, cilantro and bean sprouts. Garnish with peanuts and lime wedges.
