Chicken Pad Thai
Growing up in a small farm town in Eastern Oregon, Brenda had never heard of Pad Thai. Once in New York City this dish quickly became a favorite. So much so, she was determined to learn how to make it at home. If you ask Brenda about it, she’ll tell you it took a few tries, but this recipe is just right.
Chicken Pad Thai
In a medium bowl, stir together sauce:
5 T brown sugar, packed
4 T soy sauce
3 T fish sauce
2 T peanut butter
2 T white vinegar
2 T lime juice
1 tsp chili garlic sauce
1/2 cup water
Set aside.
Bring a large pot of water to a boil. Once water is boiling, add:
10 oz rice noodles (recommended: medium, flat)
Cook for 5 minutes. Drain, then cover with cold water. Set aside.
To a large non-stick skillet heated to medium, add:
1 Tbsp oil
1 lb chicken, uncooked, cut into 1/2” cubes
Cook 5 minutes. Add:
1/2 cup onions, thinly sliced
1 cup carrots, matchsticked
Cook 5 minutes.
Pour in sauce.
Drain rice noodles and add to skillet.
Bring to simmer until sauce is absorbed, 5-10 minutes.
While simmering, in a separate skillet, scramble:
3 eggs
Add scrambled eggs to sauced noodles.
Serve hot, garnished with:
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
1/2 cup roasted peanuts, chopped
1 cup bean sprouts
Brenda’s tips:
Serving size: 4 servings
Instructions on rice noodle packages often suggest soaking in cold water for 30 minutes, but Brenda has found that the cold water doesn't adequately soften the noodles. She prefers to cook the noodles (as outlined above) to obtain the desired texture. You are welcome to follow either method.
