Chicken Pad Thai Noodles

If you are familiar with Thai food then you have at some point tried pad thai. This delicious and simple to make dish is probably the most popular Thai dish, after all it is one of Thailand’s national dishes. I searched for a long time trying to find a recipe that was simple and that I would be happy with. What I ended up with was a combination of recipe ideas and my own experimenting that have given me very good results. If you’re not a big fan of the taste of tofu you can mask the flavor by doing this: in a separate bowl combine half of the sauce ingredients (below) and the chopped tofu, and let the tofu soak in all the flavors until you’re ready to add it to the rest of the pan or wok. It’s what I do for my husband since he’s not a fan of tofu, but by doing this he doesn’t push the tofu aside, instead he eats it right up.

Your ingredients:
200 grams Thai dried rice noodles (rice stick noodles)
2 eggs (in a small bowl crack and mix them, set aside)
300 grams Chicken (cut into bite size)
150 grams Tofu (cut into small pieces)
3-4 Garlic cloves
1 Small fresh red chili (finely sliced) or 1 teaspoon red pepper flakes
1 handful chopped chives (or scallions/spring onions only green stems )
1 handful fresh cilantro, chopped
4 Tablespoons Fish Sauce
1.5 Tablespoon Soy Sauce
1 Tablespoon Oyster sauce
3 Tablespoons fresh Lime Juice ( or 1 good size lime or 1 Lemon can be replaced)
1 Teaspoon sugar (I’ve used either brown or white, what ever you have)
3 Tablespoons peanut oil or canola or any vegetable oil

For garnish:
bean sprouts (optional), some fresh cilantro leaves, fresh lime/lemon wedges, crushed roasted peanuts

1. The first thing you want is to boil your water too cook your noodles. You can just read the instructions on the package as how long they need to soak- generally 8-10 minutes. After they are cooked run them under cold water and set aside.
2. Next you’ll make the sauce, in a bowl mix the fish sauce,soy sauce,oyster sauce, lime/lemon juice, sugar,pepper flakes/red chili, half of your chopped chives and cilantro -reserve the remainder. Set aside and in the mean time
3. Chop the chicken and the tofu.
4. You’ll need either a wok or large pan (that’s what I use) add your oil over medium heat. Add the minced garlic cook for a minute then add your chicken until it’s cooked all the way through.
5. Add half of your sauce (from step 2) to the wok/pan and mix thoroughly next add the Tofu and carefully combine. Push everything to one side and in the space add your eggs mix and cook until they are set. Then combine with the rest of the pan.
6. Next you’ll need your cooked noodles, and add them to the wok/pan mixing thoroughly . Take your remaining half of the sauce and add it to the pan. Add the remanding chives and cilantro and cook for an additional 2 minutes, just to combine everything.

That’s it ! now you can serve it. Put your noodles on your serving dish top with bean sprouts, cilantro, crushed peanuts and your lime/lemon wedges.

Chicken Pad Thai Noodles

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Homemade pad thai is so much easier to make than you think. This recipe tastes just as good as ones you get a your local restaurant.

Author: SpicieFoodie.com & Nancy Lopez-McHugh

Recipe type: Entree, main, lunch,

Cuisine: Thai, Asia

Serves: 4 servings

Ingredients

• 200 grams Thai dried rice noodles (rice stick noodles)
• 2 eggs (in a small bowl crack and mix them, then set aside)
• 300 grams of chicken breast, cut into bite size
• 150 grams of tofu, cut into small pieces
• 3 to 4 garlic cloves, minced
• 1 small fresh red chili, finely sliced or 1 teaspoon red pepper flakes
• 1 handful chopped chives (or scallions/spring onions only green stems )
• 1 handful fresh cilantro leaves, chopped
• 4 Tablespoons fish sauce
• 1.5 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 3 Tablespoons fresh lime juice (or 1 good size lime or 1 lemon can be replaced)
• 1 Teaspoon sugar (I’ve used either brown or white, what ever you have)
• 3 Tablespoons peanut oil or canola or any vegetable oil
• For garnish: bean sprouts (optional), some fresh cilantro leaves, fresh lime/lemon wedges, crushed roasted peanuts

Instructions

1. The first thing you want is to boil your water too cook your noodles. You can just read the instructions on the package as how long they need to soak- generally 8-10 minutes. After they are cooked run them under cold water and set aside.
2. Next you’ll make the sauce, in a bowl mix the fish sauce,soy sauce,oyster sauce, lime/lemon juice, sugar,pepper flakes/red chili, half of your chopped chives and cilantro -reserve the remainder. Set aside and in the mean time
3. Chop the chicken and the tofu.
4. You’ll need either a wok or large pan (that’s what I use) add your oil over medium heat. Add the minced garlic cook for a minute then add your chicken until it’s cooked all the way through.
5. Add half of your sauce (from step 2) to the wok/pan and mix thoroughly next add the Tofu and carefully combine. Push everything to one side and in the space add your eggs mix and cook until they are set. Then combine with the rest of the pan.
6. Next you’ll need your cooked noodles, and add them to the wok/pan mixing thoroughly . Take your remaining half of the sauce and add it to the pan. Add the remanding chives and cilantro and cook for an additional 2 minutes, just to combine everything.
7. That’s it ! now you can serve it. Put your noodles on your serving dish top with bean sprouts, cilantro, crushed peanuts and your lime/lemon wedges.

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