chicken pad thai

Recipe by
Amy H.
Detroit, MI

I love going out for Thai. I love even more being able to make it at home!

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stir-Fry

Ingredients For chicken pad thai

  • 1/4 c
    chicken stock
  • 3 Tbsp
    fish sauce
  • 1 Tbsp
    tamarind paste
  • 2 Tbsp
    soy sauce
  • 1 tsp
    chili garlic paste
  • 3 Tbsp
    brown sugar, firmly packed
  • 2 Tbsp
    fresh lime juice
  • 1 Tbsp
    creamy peanut butter
  • 1/4 tsp
    white pepper
  • 2-3 Tbsp
    peanut oil
  • 1-1/2 lb
    boneless skinless chicken thighs cut into thin strips
  • 1 pkg
    (14 oz.) rice noodles
  • 4
    green onions, cut into bite size pieces
  • 4 clove
    cloves garlic, minced
  • 1 tsp
    ginger, minced
  • 1 tsp
    red pepper flakes
  • 2 lg
    eggs
  • 2 c
    fresh bean sprouts
  • 1/2 c
    chopped peanuts for garnish
  • limes, sliced for garnish
  • 1-2
    green onions, thinly sliced for garnish

How To Make chicken pad thai

  • 1
    Mix together chicken stock, fish sauce, tamarind paste, peanut butter, soy sauce, chili garlic paste, brown sugar, lime juice, and white pepper; set aside.
  • 2
    Cook rice noodles according to package directions. Rinse in cool water and set aside.
  • 3
    Heat 2 Tbsp. peanut oil in wok or deep skillet. Cook chicken stir frying 3-5 minutes or until done. Add bean sprouts, bite-sized pieces of green onion, ginger, garlic, and red pepper flakes about 1 minute.
  • 4
    Add the noodles and sauce. Stir fry until well incorporated and heated through.
  • 5
    Spray a medium skillet with nonstick cooking spray. Add the beaten eggs, break apart as they cook. Set aside. Add egg to noodle mixture.
  • 6
    Plate and sever topped with chopped peanuts, thinly sliced green onion and lime slices.
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