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Chicken Pad Thai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total time: 35 minutes
Servings: 4 servings
8 ounces dried uncooked rice noodles
3-1/2 tablespoons tamarind concentrate
2 teaspoons Thai red chili sauce or Sriracha
4 Tablespoons red boat fish sauce
3 Tablespoons oyster sauce
4 Tablespoons brown sugar
2 tablespoons oil
1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
1/3 cup grated carrots
1 red or green bell pepper, thinly sliced
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 shallot, diced
1 large egg, lightly beaten
1 lime, cut into wedges
Serving suggestions: fresh cilantro, dry roasted peanuts, green onions, extra lime wedges
Cook the rice noodles according to package instructions. Drain and immediately rinse under cool water and set aside in a colander.
While the noodles are cooking, in a medium bowl, whisk together the tamarind, thai red chili sauce, fish sauce, oyster sauce and brown sugar.
In a large non-stick skillet, heat the oil over medium-high heat. Add the chicken and cook for 4-5 minutes on each side or until browned and cooked through. Remove chicken, place on a plate and tent with foil to keep warm. Add the carrots and bell pepper and cook for 1-2 minutes, until crisp tender. Add the ginger, garlic, and shallots and cook for 30 seconds, until fragrant.
Push all the ingredients over to one side of the skillet. Add a little more oil to the empty side of the skillet and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. When eggs are fully cooked, combine with vegetable mixture.
Add chicken and noodles into the skillet and pour the sauce over the top. Toss to combine and evenly coat everything. Remove from heat (do not overcook the noodles or they will get too soft). Squeeze juice from the lime wedges on top. Serve immediately with any of the following: fresh cilantro, dry roasted peanuts, green onions and extra lime wedges
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