Chicken Pad Thai
Ingredients
- 8 Ounces Pad Thai Rice Noodles
- 1.5 Lbs Chicken Breast cut into 1 inch chunks
- 4 Cloves Garlic sliced
- 8 Ounces Bean Sprouts
- 4 Green Onions cut into 2 inch long pieces
- 1/4 Cup Peanuts chopped
- 2 Eggs
- 2 Tbs Vegetable Oil
- Lime Wedges for serving
- Sriracha for serving
For The Sauce
- 2 Tbs Tamarind Paste
- 2 Tbs Fish Sauce
- 3 Tbs Brown Sugar
- 2 Tbs Gluten Free Soy Sauce
- 1 Tspn Red Pepper Flakes
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, gluten-free soy sauce, and red pepper flakes until well combined. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until it starts to turn golden (doesn’t have to be cooked all the way thru yet).
- Add the garlic and cook until fragrant, approximately 1 min.
- Add 2 tablespoons of the sauce to coat the chicken.
- Add the cooked rice noodles and half the sauce to the wok or skillet. Stir-fry everything together until the noodles are evenly coated in the sauce and heated through.
- Push the mixture to one side of the wok or skillet and crack the egg into the other side. Scramble the egg until cooked through, then stir everything together.
- Add the remaining sauce, bean sprouts, and green onions. Stir fry until everything is well mixed together.
- Serve hot, topped with chopped roasted peanuts and Sriracha (optional). Serve with lime wedges on the side.
Video
Notes
Pad Thai is also great with shrimp or tofu.