Chicken Pad Thai - Bestrecipe005

  • 8 oz. ¼” wide rice noodle may sub fettuccine*
  • olive oil
  • 1 lb. chicken breast, sliced into thin strips then 2” pieces
  • 1 red bell pepper thinly sliced then halved
  • 1/3 cup minced shallots
  • 1 1/2 cups Matchstick carrots
  • 4 garlic cloves, minced
  • 2 eggs, beaten
  • 3 cups (6 oz.) Bean Sprouts
  • 2 green onions, chopped
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 tablespoon lime juice (optional)

  • 1/4 cup packed brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoon rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon chili paste like Sambal Oelek
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • This Chicken Pad Thai Recipe is unbelievable with the most
    incredible pantry friendly Pad Thai Sauce! 
    It tastes even better than takeout and only 30 minutes to make!  You can use chicken or make it vegetarian Pad
    Thai or Shrimp Pad Thai!

  1. Prepare rice noodles according to package directions, taking
    care they are a slightly crunchy/al dente because they will cook more in the
    sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon olive
    oil. Set aside.
  2. Add all of the Sauce Ingredients to a medium mixing bowl.
    Whisk together and set aside.
  3. While rice noodles are soaking, heat 1 tablespoon olive oil
    in a deep large nonstick skillet over medium high heat. Once very hot, add
    chicken and let cook undisturbed for 1 minute then continue to stir fry just
    until cooked. Transfer to a plate. Wipe out pan.
  4. Heat one tablespoon olive oil over in same skillet and heat
    over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add
    carrots and garlic and sauté 1 additional minute. Reduce heat to medium and
    pour beaten eggs over vegetables and cook, stirring constantly, just until
  5. Add sauce and noodles and increase heat to medium-high. Toss
    until evenly combined and continue to stir and cook until noodles are al-dente,
    1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat
  6. Taste and add one additional tablespoon lime juice if
    desired for more tang (optional, I prefer it this way) and chili sauce to
    taste. Top with cilantro and serve.

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