Chicken Pad Thai


  • 8 oz rice noodles
  • 1/4 cup salted peanuts, chopped
  • 1/2 teas freshly zested lime peel
  • 3 tbs fish sauce
  • 2 tbs fresh lime juice
  • 2 tbs packed dark brown sugar
  • 4 1/2 teas rice vinegar
  • 1 tbs siracha
  • 3 tbs vegetable oil
  • 1 lb boneless, skinless chicken breasts, cut into bite size strips
  • 6 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/2 cup scallions, sliced
  • 2 tbs fresh cilantro, snipped


  1. Place noodles in a large bowl. Add hot water to cover and let stand 10 – 15 minutes until pliable, but not soft. Drain and set aside.
  2. Meanwhile, combine peanuts and lime peel; set aside.
  3. In a small bowl, whisk together the fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce.
  4. In a large skillet or wok, heat the 1 tbs oil over medium-high heat.  Add chicken and garlic; cook and stir until chicken is no longer pink.   Transfer to a bowl and set aside.
  5. Add egg to hot skillet and cook for 30 seconds. Turn egg with spatula  and cook for 30 seconds more, until just set. Remove from skillet and chop.
  6. Heat the remaining 2 tbs oil over high heat for 30 seconds. Add the drained noodles and bean sprouts. Toss and cook for 2 minutes. Add the fish sauce mixture and chicken to the skillet and cook for 1 to 2 minutes. Divide among plates and sprinkle with egg, peanuts, scallions, and fresh cilantro.

from Better Homes and Gardens Special Interest Publication: Chicken

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