Chicken Pad Thai

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John made this. It was awesome. It gets an 8.5, and it came originally from cookingclassy.com. I loved this—it’s a keeper for us. He did double the sauce because we used a full package of rice noodles, and we also added cabbage. Oh,and when he doubled the sauce, he did not double the brown sugar.

DSC_9797

Chicken Pad Thai

Yield: About 5 servings

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips John added 2 Tbs. of sake to the wok when he cooked the chicken
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic We used 5
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional) We added some to the chicken and some to the tops

Directions

  • Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  • While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  • Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
  • Recipe source: Cooking Classy

3.1

http://www.cookingclassy.com/2015/03/chicken-pad-thai/

Mel’s Source

recipe retrieved 6/29/15 from http://www.cookingclassy.com/2015/03/chicken-pad-thai/

Comments

  1. thejohnmfamilyFebruary 7, 2017 at 8:59 PM

    I think this is better without peanuts

    ReplyDelete
  2. thejohnmfamilyMay 5, 2022 at 5:34 PM

    So, I sauteed the chicken with some garlic and red pepper flakes. I added celery. I only did 1 T. brown sugar and I added some oyster sauce. Then, I had to add quite a bit of soy and oyster when I put the noodles in. I soak the noodles for 25 minutes in hot water. I cook the eggs separately and add a bit of soy sauce. oh, and I add rice wine to the vegetables and a bit of soy to the chicken. I also added 1/2 of a normal onion to the vegetables and my 4 long celery sticks.

    ReplyDelete

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