https://carlsbadcravings.com/chicken-pad-thai-recipe/
Stir Fry
- 8 oz. ¼” wide rice noodle may sub fettuccine*
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable or peanut oil
- 1 lb. chicken breast, sliced into thin strips then 2” pieces
- 1 red bell pepper thinly sliced then halved
- 1/3 cup minced shallots
- 1 1/2 cups Matchstick carrots
- 4 garlic cloves, minced
- 2 eggs, beaten
- 3 cups (6 oz.) Bean Sprouts
- 2 green onions, chopped
- 1/2 cup unsalted peanuts, roughly chopped
- 1/4 cup cilantro leaves, chopped
- 1 tablespoon lime juice (optional)
Sauce
- 1/4 cup packed brown sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoon rice vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon chili paste like Sambal Oelek
- 1/2 teaspoon dried basil
- 1/2 teaspoon coriander powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 tsp Hot Chili Oil (if you want some heat)
- INSTRUCTIONS
- Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon sesame oil oil. Set aside.
- Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
- While rice noodles are soaking, heat 1 tablespoon vegetable/peanut oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
- Heat one tablespoon oil in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
- Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
- Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.
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marvina Rose johnson says
Your recipes are some of the most intense recipes I have ever read. They are fabulous. Thanks
Jen says
Thank you so much Marvina Rose, I’m so happy you’re enjoying them!