Chicken Pad Thai – all the flavors and taste of the authentic Pad Thai, in the comfort of your home.
Ah, Pad Thai!
One of my favorite dishes, if not my favorite dish to order at a Thai restaurant. When I worked in Michigan I used to go often to Thai restaurants with friends, it was our choice over any other cuisine. It was probably a cuisine we used to have at least a couple times a week.
I never attempted to make this on my own, oh actually I believe once I tried it from a box where you just mix the ingredients with water, well it wasn’t all that. I guess I always thought it was difficult. It’s not really. The whole idea to making this dish is mise en place. I’ve explained mise en place before, and it basically means getting all your ingredients ready first, including chopping your vegetables zesting your lime, chopping the nuts, mixing the spices, etc. If you do all this first, then the dish is a piece of cake, because basically all you have to do is cook the ingredients, which takes no time at all.
But what surprised me the most about this dish is the flavor. It was bang on to what I remembered about Pad Thai. And this is what I was afraid of the most, whether or not I could achieve that. I’m so glad I tried this recipe, it was delicious, and brought back lots of good memories. I hope you try it, you won’t be disappointed.
Sometimes it’s good to get out of our comfort zone. You won’t believe what we can achieve.
- 8 oz rice noodles
- ¼ cup salted peanuts, finely chopped
- ½ tsp lime zest
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp brown sugar
- 3 tbsp rice wine vinegar
- 1 tbsp garlic chili sauce
- 3 tbsp vegetable oil
- 1 lb skinless, boneless chicken breast, cut into small pieces
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- ⅓ cup sliced green onions
- 2 tbsp fresh cilantro (optional)
- Place noodles in a large bowl. Add enough hot water to cover them and let them stand for 15-20 minutes or until noodles are pliable but not soft. Drain well in a colander.
- Meanwhile, to make the peanut topping, combine peanuts and lime zest and set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar and garlic chili sauce, stir until smooth. Set aside.
- In a medium skillet heat 1 tbsp of the oil over medium-high heat. Add chicken and garlic. Cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.
- Add the egg to the hot skillet and cook for 30 seconds, turn egg with spatula and cook for 30 seconds more, just until set. Remove egg from skillet and chop it. Set aside.
- In the same skillet, heat remaining 2 tbsp oil over high heat for 30 seconds. Add drained noodles and the sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook for 1 to 2 minutes more or until heated through.
- To serve divide noodles mixture among 2 or 4 plates, depending on the size of the meal you want. Sprinkle each serving with egg, peanut topping, green onion and cilantro.