Recipe: Delicious Chicken Pad Thai

Chicken Pad Thai. A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well. Rice noodles - you can find these in the Asian foods section of the grocery store.

Tofu can also be used here as well. Vegetable oil - used for sautéing.; Brown sugar - to sweeten the sauce. This is added instead of the traditional palm sugar. You can cook Chicken Pad Thai using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Pad Thai

1. It's 8 ounces of Pad Thai noodles.
2. You need 4 1/2 tablespoons of Asian fish sauce.
3. You need 6 tablespoons of light brown sugar.
4. You need 1/4 teaspoon of salt.
5. Prepare 4 1/2 ounces of cup fresh lime juice,.
6. Prepare 1-2 of Thai chili’-seeded stemmed and thinly sliced.
7. You need of (...Note you may want to mix up a little extra sauce.....:).
8. Prepare 3 ounces of canola oil.
9. Prepare 3 of large shallots, thinly sliced (1 cup).
10. Prepare 3 of large garlic cloves, minced.
11. Prepare 1/4 cup of cornstarch.
12. It's 12 ounces of Chicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess).
13. It's 3 ounces of eggs, beaten.
14. It's 2 of scallions, thinly sliced.
15. It's 2 ounces of chopped roasted peanuts- chopped.
16. Prepare 3 tablespoons of chopped cilantro.
17. It's 1 cup of bean sprouts.

Push the egg to the side with the tofu and chicken. Add the noodles, bean sprouts, scallions and sauce to the skillet. Heat butter in a wok or large heavy skillet. Heat oil in wok over medium-high heat.

Chicken Pad Thai step by step

1. Cook the noodles for 6 minutes rinse with cold water and place in a bowl. (check the brand directions we cooked the minimum...some have you soak them and not cook).
2. In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies..
3. In an omelet pan add 2 tablespoons of oil, and add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Break up into small penny size pieces..
4. In a large skillet, heat 4 tablespoons of the oil until shimmering.
5. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes then add the dusted with corn starch chicken cook, stirring occasionally for 2 minutes to brown. (Add more oil if need).
6. Add everything together stir-fry until the noodles are evenly coated, 2 to 3 minutes.(if you cook cook to long you lose flavor as the sauce cooks off. as noted above you can mix up extra sauce if desired).
7. Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts.

Crack eggs into hot oil, and cook until firm. Chicken Pad Thai made in your own kitchen with fresh ingredients and a delectable sauce is the best pad thai you'll ever enjoy!. This recipe turned out better than any pad thai I've ever ordered in a restaurant. This is so much better than take out! Plus, when you make this chicken pad thai recipe yourself, you have total control over the quality and freshness of the ingredients you use.

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