Are you ready to go outside of your cooking comfort zone? So am I.
As you may have noticed, I am a 10 or less ingredient gal and better known for my simply to make meals and desserts. Today’s recipe will help you push those limits by adding in a few more ingredients to create the fabulous, worldly dish know as Chicken Pad Thai.
Try it this week and let me know how it goes for you!
Chicken Pad Thai
- 1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
- 2 Tbsp. soy sauce
- 1 tsp. cornstarch
- Juice of 2 limes
- 2 Tbsp. rice vinegar
- 5 Tbsp. fish sauce
- 5 Tbsp. brown sugar
- 1/2 tsp. red pepper flakes
- 10 oz. rice noodles
- 4 Tbsp. sesame oil, divided
- 3 garlic cloves, minced
- 1/4 C. sliced green onions (more for garnish)
- 3 eggs, beaten
- 1 C. bean sprouts
- Salt to taste
- 1/3 cup chopped roasted peanuts
- 1/3 cup chopped cilantro
- In a medium-sized bowl, combine the soy sauce and cornstarch.
- Add chicken pieces to soy mixture and turn until well-coated.
- Set aside to marinate.
- In a small bowl, combine lime juice, rice vinegar, fish sauce, brown sugar and red pepper flakes *set aside*
- Place rice noodles in a large bowl.
- Pour boiling water over noodles to cover and let sit 8-10 minutes until al dente.
- Drain pasta *set aside*
- In a large skillet or steel wok, heat 2 tbsp. sesame oil over medium-high heat.
- Add garlic and green onions and cook for 1-2 minutes.
- Add chicken and soy sauce mixture.
- Cook until chicken is cooked through.
- Remove from skillet *set aside*
- In the same skillet heat 2 tbsp oil.
- Add the eggs and cook until scrambled.
- Add the prepared noodles, sauce and chicken.
- Cook about 2 minutes until well heated.
- Add bean sprouts and cook another 2-3 minutes until noodles are tender and bean sprouts are not crisp.
- Add salt to taste.
- Sprinkle with peanut and cilantro.
- Serve immediately.