Lastly, add in 12 ounces (rinsed) bean sprouts and 6 green onions that have been cut into 1-inch pieces. If you are allergic to eggs, skip this step. Keep tossing until the egg is fully cooked or “scrambled”. Allow the eggs to cook for a minute or so before tossing them with the noodles and chicken.
#Peanuts scratchpad crack#
I crack them into a small bowl beforehand to make this step easier. Scoot the chicken and noodles off to the side of your pan or wok.Īnd immediately add in the two eggs. Toss and cook the noodles until al dente (tender with just a little chewiness). Soaking does not mean they are fully cooked, just par-cooked and will continue to cook as you stir-fry.Īnd give the pad thai sauce a quick stir before pouring it in to the wok as well. Next add in the soaked and drained rice noodles. Once the chicken is browned, add in 1/3 cup finely chopped or ground (lightly salted) roasted peanuts with 4 cloves minced garlic. Then toss and cook on the second side for 1 to 2 minutes. Once hot (a small sprinkle of water should pop and hiss) add in all of the chicken and spread in an even layer. Heat 1 tablespoon olive oil in a large wok or chefs pan on medium-high heat until shimmering. Use tongs to toss well to coat and set off to the side for a smidge. Place the sliced chicken into a bowl and add 3 tablespoons low-sodium soy sauce or tamari and sprinkle with 1 tablespoon cornstarch. I like using these thinner cuts of chicken because it’s easier to slice and cut into small 1-1/2-inch bite-size pieces. In a shallow bowl add 1-1/4 to 1-1/2 pounds (or about 4) of boneless, skinless chicken breast halves. You may be thinking 1 tablespoon is a lot, however this recipes will feed 6 (unless you’re like us and gluttons for pad thai, then 4) and therefore spread amongst 6 servings and not overly spicy. In a medium bowl, measure and add 4 tablespoons light brown sugar, 1 tablespoon cornstarch, 1/4 teaspoon white pepper, 1 tablespoon sriracha, 2 teaspoons tamarind paste (different brands can affect how much you need to add – so add to taste), 2 tablespoons fish sauce, 1/2 cup low-sodium chicken broth and whisk to combine. To Make The Pad Thai Sauce You Will Need: I throw a cup or so into my mini food processor and grind them right up. However I would recommend, covering them before refrigerating. To save you even MORE time, this can be done a day in advance. This recipe is like 70% prep and 30% cooking.Īfter the noodles have soaked for 1 hour, drain and set off to the side. Like magic, they will soften! They aren’t fully cooked, but soften up enough that stir-frying will finish the cooking process.ĭuring this time is when I prep, prep and more prep. Place 14 ounces of rice noodles in a large bowl and cover with lukewarm water.
T0 Make This Easy Chicken Pad Thai You Will Need:
Now? I could eat it every day of the week. Back then (something like 12+ years ago) I had no clue, no blog and obviously no taste. I think I judged it by its looks and was confused by the whole “it’s basically just noodles with peanuts on top” situation. Truth be told, the first time I tried Pad Thai I wasn’t a fan. Ready and waiting for me to reheat and inhale. So you can imagine how extremely excited/thankful/delighted I was to come home to chicken pad thai leftovers. What you didn’t know that food blogging isn’t ultra glamorous? Ha.Īfter all that running around I was hangry. You know, actually look somewhat presentable and not like a flour-dusted and butter-smeared slob. You can make this easy Chicken Pad Thai in the comfort of your own home! Rice noodles are tossed with chicken, peanuts, garlic and simple homemade pad thai sauce for a ridiculously delicious chicken pad thai! Serves 6 in under an hour.īetween kids doctors appointments, a haircut and color and a Sur la Table yearly birthday shop-a-thon with my mom, I had no time to meal prep this week. All this busy stuff meant I had to get up early (3 days this week!) like most normal humans, shower and dress in something other than my Lululemons and a hoodie.
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