Pad Thai with Chicken
Chef Keoni Chang shares his delicious recipe for this classic Thai dish!
Recipe
Ingredients
Sauce | ||
| 1⁄2 | Cup | fish sauce |
| 1⁄4 | Cup | sugar |
| 2 | Tablespoon | garlic chili sauce |
| 1 | Teaspoon | garlic, finely minced |
| 3 | Tablespoon | cilantro, chopped |
| 1 | stalk | lemongrass, finely minced, white part only |
| each | juice from 1 lemon and 1 lime | |
Pad Thai | ||
| 1 | Package | large flat rice noodles |
| 2 | Tablespoon | peanut oil |
| 1 | Pound | chicken thigh meat, diced |
| 1 | Cup | Chinese peas |
| 2 | Cup | mung bean sprouts |
| 2 | each | eggs, beaten |
| 20 | leaf | mint leaves |
| 20 | leaf | Thai basil leaves |
| 1⁄2 | Cup | peanuts, chopped |
Instructions
Sauce
- Combine all ingredients together, mix well and set aside.
Pad Thai
- Soak noodles in warm water until pliable, approximately 30 minutes.
- Drain and set aside, keeping noodles at room temperature.
- Using a hot wok, heat the oil just until it comes to a smoke.
- Add in chicken and stir fry until cooked almost all the way through.
- Combine Chinese peas and mung bean sprouts together with chicken and toss.
- Add the beaten egg and rice noodles, stir until combined well.
- Add sauce, mint, basil and chopped peanuts, toss.
- Serve immediately onto a platter or in a large shallow bowl and garnish with more fresh basil.
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