Name: Chicken Pad Thai
Prep time: 25 min
Cook time: 10 min
Yield: 4
Ingredients: 6 oz rice noodles (I linked the ones I used (they come with their own directions)); 1 tsp cornstarch; 1 tsp toasted sesame oil; 2 boneless, skinless chicken breasts chopped into small bite-sized pieces; 2 tbsp Thai fish sauce; 2 tbsp soy sauce; ¼ cup fresh lime juice; 3 tbsp sugar; 5 tbsp peanut oil; 3 eggs, well beaten; ½ cup 1½-inch pieces scallion (white part only); 1-2 jalapeños, seeded and chopped (if you can take the heat, leave the seeds in the chiles); 2 small garlic cloves, finely minced; ¼ cup basil leaves, minced; ¼ cup cilantro leaves; ¾ tsp red pepper flakes (½ tsp if you don't like spice)

This is one of my ALL TIME favorite recipes. I used to make it every Sunday until we finally needed a break… This recipe is easy, however, once the chicken hits the pan, everything moves fast from then on. Make sure to have everything prepared before you start cooking.

One thing I love about this recipe is how easy it is to crank up the heat. Not a spicy person? Take out a jalapeño. Love the spice? Add as many jalapeños as your heart desires…

Chicken Pad Thai

MAKE SURE TO PREPARE ALL OF YOUR INGREDIENTS PRIOR TO BEGINNING THE STIR FRY PROCESS! (you won't have time to mince, chop, squeeze, etc. once you begin)

Prep Time25 mins

Cook Time10 mins

Course: Main Course

Servings: 4

Ingredients

6 oz rice noodles I linked the ones I used (they come with their own directions)
1 tsp cornstarch
1 tsp toasted sesame oil
2 boneless, skinless chicken breasts chopped into small bite-sized pieces
2 tbsp Thai fish sauce
2 tbsp soy sauce
¼ cup fresh lime juice
3 tbsp sugar
5 tbsp peanut oil
3 eggs, well beaten
½ cup 1½-inch pieces scallion (white part only)
1-2 jalapeños, seeded and chopped if you can take the heat, leave the seeds in the chiles
2 small garlic cloves, finely minced
¼ cup basil leaves, minced
¼ cup cilantro leaves
¾ tsp red pepper flakes ½ tsp if you don't like spice

Instructions

Stir together well in a bowl, 1 tsp cornstarch and 1tsp toasted sesame oil
Add the bite-sized chicken pieces to the cornstarch mixture and marinate for 15-20 minutes
Stir together in a small bowl and set aside:
2 tbsp Thai fish sauce
2 tbsp soy sauce
¼ cup fresh lime juice
3 tbsp sugar
Follow instructions on pad Thai noodles and begin to cook. Make sure to have them ready before you start cooking
Heat a wok or large skillet over high heat until hot. Pour in 1 tbsp peanut oil. Swirl the oil around the pan until very hot but not smoking. Add the chicken and stir-fry until cooked, about 1-2 minutes. Drain the chicken in a colander, set aside.
Reheat the pan and add in 2 tablespoons of peanut oil
Swirl briefly then pour in the 3 well-beaten eggs and stir vigorously until set, ~30seconds. Remove to a plate
Reheat the pan and add another 2 tablespoons.
Swirl until very hot but not yet smoking. Add ½ cup of the pieces of scallion, 1-2 small jalapeños, and minced garlic cloves. Stir-fry until garlic is slightly browned, ~40 seconds
Add the noodles and stir until well coated. Add the fish sauce mixture and stir well, the add the chicken and eggs, continue to stir.
Stir in:
¼ cup minced basil leaves
¼ minced cilantro leaves
¾ teaspoon red pepper flakes