Pad Thai with Chicken

Chef Keoni Chang shares his delicious recipe for this classic Thai dish!

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Recipe

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Yield
Servings
Recipe CategoriesAsian Chicken

Ingredients

Sauce

1⁄2Cupfish sauce
1⁄4Cupsugar
2Tablespoongarlic chili sauce
1Teaspoongarlic, finely minced
3Tablespooncilantro, chopped
1stalklemongrass, finely minced, white part only
 eachjuice from 1 lemon and 1 lime

Pad Thai

1Packagelarge flat rice noodles
2Tablespoonpeanut oil
1Poundchicken thigh meat, diced
1CupChinese peas
2Cupmung bean sprouts
2eacheggs, beaten
20leafmint leaves
20leafThai basil leaves
1⁄2Cuppeanuts, chopped

Instructions

Sauce

  1. Combine all ingredients together, mix well and set aside.

Pad Thai

  1. Soak noodles in warm water until pliable, approximately 30 minutes.
  2. Drain and set aside, keeping noodles at room temperature.
  3. Using a hot wok, heat the oil just until it comes to a smoke.
  4. Add in chicken and stir fry until cooked almost all the way through.
  5. Combine Chinese peas and mung bean sprouts together with chicken and toss.
  6. Add the beaten egg and rice noodles, stir until combined well.
  7. Add sauce, mint, basil and chopped peanuts, toss.
  8. Serve immediately onto a platter or in a large shallow bowl and garnish with more fresh basil.

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