Chicken Pad Thai

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Chicken Pad Thai is the perfect Thai noodle dish to satisfy your Thai cravings. Simple to make at home, Chicken Pad Thai comes together in less than 30 minutes making it an easy weeknight meal.

Chicken Pad Thai | Bites of Bri

In keeping with the International theme that’s been going on for the past week, we are heading to Thailand today. And yes, I did check to make sure they are participating in the Winter Olympics. They have two athletes participating in the giant slalom!

I’ve said it before and I’ll say it again, but Thai food is one of our favorites. I think it stems from our time in Charleston where we had an amazing Thai restaurant named Basil. It was one of our go-to spots. Even today, if we are arriving in Charleston near dinner time or can squeeze in a quick meal before we head to the airport, you can usually find us at Basil. We go to extreme lengths to make it fit into our weekend itinerary while we are in Charleston.

I usually change up my order there and rotate between a few of my Thai favorites. Ben, on the other hand, always orders the same thing. I don’t want to get too off track with this post, but I have to tell you this story. In college, Ben ordered his usual, Basil Duck, and enjoyed it thoroughly. Except, once we got back home, we realized Ben was having an out of body experience. We started to question whether or not the mushrooms that they served as a part of his Basil Duck may have been “special” if you know what I mean. Luckily, things returned to normal pretty quickly and now when we visit Basil, Ben is cautious about the mushrooms that come with Basil Duck. Who can blame him!?

Today we are talking Pad Thai…One of the most classic and easy to make Thai dishes. Feel free to omit the Chicken or substitute shrimp if that’s more your style.

To start making the Pad Thai, slice the chicken breast thinly. Add the olive oil to a saute pan and add the chicken. Cook until the chicken is cooked through. Remove it from the pan and set aside.

Chicken Pad Thai 14 | Bites of Bri   Chicken Pad Thai 12 | Bites of Bri

Here’s a photo of the noodles I used.

Chicken Pad Thai 13 | Bites of Bri

In the meantime, bring a pot of water to a boil. Add the rice noodles. Stir to combine. Then, turn off the heat and allow the noodles to soak in the hot water for 10 minutes. Once 10 minutes is up (I used a timer for this), drain the noodles and rinse them under fresh water in a colander.

Chicken Pad Thai 11 | Bites of Bri   Chicken Pad Thai 7 | Bites of Bri
Add 1 tsp of canola oil. Add the scrambled eggs and stir them until cooked. Remove them from the pan and set aside.

Chicken Pad Thai 8 | Bites of Bri
In a mixing bowl, combine the soy sauce, canola oil, fish sauce, sambal oelek, lime juice, and brown sugar. If you don’t have fish sauce, you can just add an extra tablespoon of soy sauce. I like to use low sodium soy sauce in this dish, but use whatever you have on hand. Whisk the sauce together.

Chicken Pad Thai 9 | Bites of Bri

Pour the sauce in the saute pan. Add the cooked rice noodles, chicken, eggs, mung bean sprouts, and green onions. Stir to combine over medium heat for 1-2 minutes. Add 2 tbsp of peanut butter and stir until everything has combined and the dish is looking like pad thai.  Chicken Pad Thai 6 | Bites of Bri   Chicken Pad Thai 5 | Bites of Bri
Now it looks like Pad Thai!

Chicken Pad Thai 4 | Bites of Bri

Portion the pad thai onto plates. Top with additional green onions and chopped peanuts.

Chicken Pad Thai 2 | Bites of Bri

Oh my gosh, I want this nowwww….

Chicken Pad Thai | Bites of Bri

Chicken Pad Thai

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 5 minutes

Yield: Makes 2-4 portions (feel free to double this recipe)

Chicken Pad Thai is the perfect Thai noodle dish to satisfy your craving. Easy to make at home, this dish comes together in less than 30 minutes making it an easy weeknight meal.

Ingredients

  • 1/2 package pad thai noodles (wide rice noodles available in the Thai aisle)
  • 2-3 eggs, scrambled
  • 2 tsp olive oil
  • 2 tbsp canola oil
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce (can substitute an extra tbsp soy sauce if you don't have it on hand)
  • 1 tbsp sambal oelek (this is in the Thai section at the grocery store)
  • 1 1/2 limes, juiced
  • 2 tbsp brown sugar
  • 1 cup mung bean sprouts (I found these at Whole Foods)
  • 4 green onions, sliced
  • 3/4 cup peanuts, chopped
  • 2 tbsp smooth peanut butter
  • 1-2 chicken breasts, thinly sliced

Instructions

  1. To start making the pad thai, slice the chicken breast thinly. Add the olive oil to a saute pan and add the chicken. Cook until the chicken is cooked through. Remove it from the pan and set aside. 
  2. In the meantime, bring a pot of water to a boil. Add the rice noodles. Stir to combine. Then, turn off the heat and allow the noodles to soak in the hot water for 10 minutes. Once 10 minutes is up (I used a timer for this), drain the noodles and rinse them under fresh water in a colander. 
  3. Add 1 tsp of canola oil. Add the scrambled eggs and stir them until cooked. Remove them from the pan and set aside. 
  4. In a mixing bowl, combine the soy sauce, canola oil, fish sauce, sambal oelek, lime juice, and brown sugar. If you don't have fish sauce, you can just add an extra tablespoon of soy sauce. I like to use low sodium soy sauce in this dish, but use whatever you have on hand. Whisk the sauce together. 
  5. Pour the sauce in the saute pan. Add the cooked rice noodles, chicken, eggs, mung bean sprouts, and green onions. Stir to combine over medium heat for 1-2 minutes. Add 2 tbsp of peanut butter and stir until everything has combined and the dish is looking like pad thai. 
  6. Portion the Pad Thai onto plates. Top with additional green onions and chopped peanuts. 
http://bitesofbri.com/2014/02/chicken-pad-thai/

 

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