CHICKEN PAD THAI
This is another 'whip up at the last minute' ideas... I made it with all organic ingredients and sauces (other than the Sriracha- a spicy 'Asian Ketchup' which, if you don't have- you MUST get- and the jiff, which you will NEVER get me off of- I will never do organic peanut butter- that is the one thing I REFUSE to give up- haha). It's a pretty easy rendition, but it went over really well at a last minute dinner party!
Provided by Megan Krape
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Either grill chicken on your Foreman grill and transfer it to a large sauté pan, or sauté the chicken, cut it into cubes and replace into pan --.
- in a separate pan, scramble two eggs and set aside.
- Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into sauté pan. Simmer 5-10 minutes.
- boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
- Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
- Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
- Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.
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Calypso B
[email protected]I didn't have Pad Thai rice on hand, but the regular jasmine rice worked fine in this recipe.
Raz M
[email protected]I've never had Pad Thai before, but this recipe looked so easy, so I gave it a try. It was phenomenal! I can't believe I've been missing out on this.
Kakeeto George
[email protected]This was a great weeknight dinner, but I did end up needing to add a little more fish sauce to give it some extra pop of flavor.
Olivia Soto
[email protected]I wasn't too keen on the flavor of this dish. It needed a little something extra, but I'm not sure what.
Decatur Duplessis
[email protected]I'd recommend using a wok to get the authentic Pad Thai experience.
ibrahem afridi888
[email protected]I think this recipe would be better with a little added spice. I'll try adding in some crushed red pepper next time.
Zachary Fink
[email protected]I subbed chicken out for tofu and it was fabulous.
Daud Abbasi
[email protected]I meal prep this Pad Thai all the time. Reheats great.
Mark Lanning
[email protected]This dish has been my go-to weeknight dinner for months. Quick and healthy.
Ramesh Pratap Shah
[email protected]I've never made Pad Thai before, so I gave this recipe a go. It was such a hit with my family. Thumbs up all around.
Nichole Owen
[email protected]The sauce for this Pad Thai was just the right balance of sweet, sour, and salty.
Chadani Center
[email protected]The chicken in this recipe was a *little* dry. I'm thinking next time I'll try only cooking it for 1 minute instead of 2.
Mithoo Khosa
[email protected]This is so easy to make, yet so satisfying. Quite a crowd-pleaser for sure.
Ideal Enterprise
[email protected]Absolutely amazing and delicious! My new favorite go-to stir-fry.