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." - Kimberleigh010Yield: 4 Servings Ready in 30 minutes
Cuisine: ThaiMain Ingredient: Chicken
favorite of 138
people 133 people
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| 250 gnoodles |
| 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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