From "Big Bowl Noodles and RIce: Fresh Asian Cooking From the Renowned Restaurant" cookbook.
My Private Note
Units: US | Metric
- 151.10 g rice noodles (for Pad Thai)
- 170.09 g boneless skinless chicken breasts, julienned
- 4.92 ml cornstarch
- 1.23 ml salt
- 4.92 ml sesame oil
- 29.58 ml fresh lime juice
- 14.79 ml brown sugar
- 2.46 ml dried red chili, ground
- 2.46 ml paprika
- 29.58 ml bottled Thai sweet chili sauce
- 29.58 ml fish sauce
- 236.59 ml peanut oil
- 1 large egg, lightly beaten
- 78.07 ml scallion top, thinly sliced
- 29.58 ml Thai basil, chopped
- 29.58 ml cilantro leaves
- 14.79 ml ground dried shrimp (can be purchased as Asian or Mexican markets)
- 44.37 ml chopped roasted peanuts
- 236.59 ml fresh bean sprout
- lime wedge, for garnish
- 1Pour very hot tap water to cover the noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water, and set aside.
- 2Mix the chicken with the cornstarch, salt, and sesame oil.
- 3Mix together the lime juice, brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce, and set aside.
- 4In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain on colander. Reserve the oil.
- 5Heat a clean wok or skillet to very hot. Add 3 tablespoons of the reserved oil. When hot, add the gee, and stir quickly to set (do not brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan 15 seconds or so and re-add the chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg, and scallion greens are mixed inches
- 6When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat a toss vigorously. Add most of the basil and cilantro leaves (reserving a pinch for a final garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with two lime wedges on the side to be used by diners at their discretion. A few drips of lime juice before one digs in are, in fact, recommended.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Big Bowl's Chicken Pad Thai (For Two)
Serving Size: 1 (482 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1587.2
- Calories from Fat 1133
- Total Fat 125.9 g
- Saturated Fat 21.4 g
- Cholesterol 147.4 mg
- Sodium 2382.7 mg
- Total Carbohydrate 85.6 g
- Dietary Fiber 5.6 g
- Sugars 13.0 g
- Protein 32.2 g
The following items or measurements are not included: