Chicken Pad Thai
Pad Thai is a popular Thai stir-fried rice noodle dish. Here is my version of the Chicken Pad Thai that was created after testing many recipes!
Ingredients
- 8 oz rice stick noodles, large
- 3/4 lb chicken breast tenders cut into thin strips
- 2 tbsp peanut oil
- 3 cloves garlic, minced
- 1 cup onions sliced thin, about 1/2 small onion
- 1/2 cup carrots cut into thin matchsticks
- 2 eggs beaten lightly
- 1/2 tsp salt
- 3 cups fresh bean sprouts well rinsed
- 1/2 cup peanuts, chopped unsalted or lightly salted
- 4 green onions, chopped
- 1 lime cut into wedges
Sauce
- 1/4 cup fresh lime juice
- 1/3 cup water
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable or canola oil
- 1/4 tsp dashi powder
- 1 tbsp chili oil optional
- crushed red pepper optional, to taste
- salt to taste
Instructions
- Cover noodles with hot tap water in large bowl and soak until softened, about 20 minutes. Drain noodles and set aside. Noodles will not look fully cooked and that's OK since you'll be cooking it more later.
- While noodles soak, stir lime juice, water, fish sauce, vinegar, brown sugar, dashi powder, vegetable/canola oil and chili oil/crushed red pepper (optional) together. Set aside.
- In a large skillet or a wok, heat peanut oil in medium heat. Add garlic and heat until fragrant. Add chicken and cook until no longer pink. Add carrots and onions and cook for another 4-5 minutes until onions are translucent.
- Push all the ingredients in the skillet to one side. Add eggs and 1/2 teaspoon of salt to the other side of the skillet and stir until eggs are scrambled, for 20 seconds. Then fold the scrambled eggs into the other ingredients in the skillet.
- Stir soaked noodles into the chicken/egg mixture. Add sauce mixture, increasing heat to high and toss thoroughly until noodles are even coated and the sauce is mostly evaporated, about 5 minutes. Add bean spouts and green onions to mix them into the noodles. Salt to taste if needed.
- Serve topped with peanuts if desired and lime wedges on the side.