I love Chicken Pad Thai. One of my favorite Thai dishes. Actually one of my favorite dishes period.
If you've never had the pleasure of trying Pad Thai you have no idea what you are missing. Delicious Rice Noodles drowned in a peanut sauce tossed with chunks of chicken. How can you go wrong with that?
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (prevents cross-contamination).
Wash all utensils and cutting board (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
On the surface, this recipe might seem a little complicated to make. But if you look closely it really isn't. The noodles are "cooked" in a hot water bath. They are then tossed with chicken, bean sprouts and egg in a peanut sauce then topped with some crushed peanuts and red pepper flakes.
Unfortunately, if you do have a peanut allergy this recipe may not be for you. The peanut sauce and crushed peanuts play an important role in this dish. If this is the case, you may want to browse some of our other Delicious Recipes.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Chicken Pad Thai: Pad Thai Rice Noodles, Chicken Breasts, Canola Oil, Eggs, Garlic Cloves, Thai Peanut Sauce, White Sugar, Bean Sprouts, Peanuts, Crushed Red Pepper Flakes, Fresh Cilantro and Fresh Lime.
🥣 How to make Chicken Pad Thai
Soak the Pad Thai Rice Noodles in hot water for 10 minutes or until tender. Drain and rinse under cold water and set aside. Slice the chicken breasts into bite-size pieces.
Heat up a skillet with ½ tablespoon of oil on medium heat. Pour in the beaten egg and fry until it starts to set. Use a spatula to break up the egg into small pieces. Remove from the skillet and set aside.
Add the remaining oil into the skillet. Stir in the minced garlic and sauté until light brown. Add the chicken and cook until the surface turns white and chicken is cooked through, followed by the Pad Thai noodles.
Add the peanut sauce, sugar and mix well. Stir in the bean sprouts and scrambled eggs and cook for 30 seconds.
Plate the Pad Thai and top with crushed peanuts, red pepper flakes, cilantro and lime wedges.
Chicken Pad Thai
Ingredients
- 8 oz Pad Thai Rice Noodles
- 8 oz Chicken Breasts
- 2 tablespoon Canola Oil
- 2 Eggs, beaten
- 4 Garlic Cloves, minced
- ¼ Cup Thai Peanut Sauce
- 2 tablespoon White Sugar
- 8 oz Bean Sprouts
- 2 tablespoon Peanuts, crushed
- 1 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Fresh Cilantro
- 1 Fresh Lime, cut into wedges
Instructions
- Soak the Pad Thai Rice Noodles in hot water for 10 minutes or until tender. Drain and rinse under cold water and set aside. Slice the chicken breasts into bite size pieces.
- Heat up a skillet with ½ tablespoon of oil on medium heat. Pour in the beaten egg and fry until it starts to set. Use a spatula to break up the egg into small pieces. Remove from the skillet and set aside.
- Add the remaining oil into the skillet. Add the minced garlic and sauté until light brown. Add the chicken and cook until the surface turns white and chicken is cooked through, followed by the Pad Thai noodles.
- Add the peanut sauce, sugar and mix well. Add in the bean sprouts and scrambled eggs and cook for 30 seconds.
- Plate the Pad Thai and top with crushed peanuts, red pepper flakes, cilantro and lime wedges.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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