Chicken Pad Thai
An easy dish with lots of ingredients that can be included or left out as your tastes or budget desire."Delicious recipe, easy to make. I used rice noodles microwaved to soften for 30 seconds. I omitted the bean shoots but next time will put them in. My whole family loved this meal." - Kimberleigh010
Yield: 4 Servings Ready in 30 minutes
favorite of 138 people 133 people want to try
|3 Tbs fish sauce; or soy sauce|
|1/3 csweet chili sauce; or more to taste|
|2 tsppeanut butter; creamy or crunchy|
|2 tspcooking oil|
|3 clovesGarlic; minced|
|1 1-2 red chilies; seeds removed (optional)|
|1 chicken breast|
|2 Eggs; lightly beaten|
|100 g bean sprouts; (optional)|
|2 spring onions; sliced|
|1/2 ccoriander; chopped (optional)|
|1/2 cpeanuts; chopped (optional, or use crunchy peanut butter)|
|1 lime; (optional)|
Chicken Pad Thai Preparation
Boil noodles. Combine fish (or soy or hoisen) sauce, chili sauce, peanut butter and set aside.
Heat oil in a wok or pan and stir-fry garlic, chilies, chicken over high heat until cooked. Add beaten eggs and stir-fry until scrambled and just set.
Drain noodles and add to pan. Lower heat. Add sauce mixture and toss for 1-2 minutes over medium heat to fully coat. Adjust seasoning/sauce if necessary.
Mix in most of the spring onions, bean sprouts, coriander, and peanuts. Reserve some for garnish.
Squeeze lime juice over noodles and serve.
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