Prep 15 mins
Cook 10 mins
I have always loved Pad Thai, so I decided to figure out how to make it. My recipe doesn't use tamarind juice or shrimp, but it does taste delicious! Or so my wife says... If you do want a more authentic Pad Thai, reduce the chicken to a 1/2 lb. and add a 1/2 lb. of shrimp to the recipe. Be sure not to marinate the shrimp, and to add at the same time as the eggs. Also, replace the rice vinegar with tamarind juice. Enjoy!
- 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
- 8 ounces wide rice noodles
- 2 large eggs
- 6 -8 green onions
- 8 ounces fresh bean sprouts
- 2 garlic cloves
- 2 teaspoons rice wine or 2 teaspoons dry sherry
- 1 1⁄2 tablespoons vegetable oil
- 3 tablespoons fish sauce
- 3 tablespoons rice vinegar
- 2 1⁄2 tablespoons brown sugar
- 1 tablespoon chili-garlic sauce
- 1⁄4 cup unsalted dry roasted peanuts
- 1 lime
- Cut chicken into 1/2 inch cubes and marinate in the 2 teaspoons of wine for 10 minutes.
- Prepare rice noodles according to package.
- Mince the garlic.
- Lightly beat the eggs.
- Cut the green onions into 2 inch lengths.
- Rinse the bean sprouts.
- Chop the peanuts.
- Cut the lime into wedges.
- Place a stir-fry pan or wok over high heat until hot. Add vegetable oil and swirl it around the sides of the pan.
- Add garlic and stir-fry till fragrant, about 15 seconds.
- Add chicken and stir-fry till done, about 3 minutes.
- Push the chicken to one side of the pan, then add the eggs and scramble on the other side.
- Add noodles, fish sauce, rice vinegar, brown sugar, and chili garlic sauce all at once. Continue stir-frying until everything is well mixed.
- Add the green onions and bean sprouts and continue cooking till heated through.
- Place Pad Thai in a serving dish or on separate plates and garnish with the peanuts and lime.
This a good quick pad thai. I was looking to make something fast with leftover cooked chicken I had. I used ramen noodles, and didnt marinate the chicken, as it was already cooked, but added a little sherry to the sauce instead. I used sambol olek and the heat ended up perfect for my taste. The only thing I found was that I needed more sauce, but I had to cut the recipe down, so I can't say that it would be dry if you made the whole amount. I'd make this again for another quick dinner. Thanks for posting.