[untested] Chicken Pad Thai

Pad Thai is Thailands National dish and likely the most popular order at the majority of Thai restaurants here in the U.S.

It is a noodle stir fry dish traditionally made up of rice noodles, shrimp, tofu, eggs and a deeply flavored, sweet and sour sauce. The sauce is usually consists of ingredients such as fish sauce, tamarind paste, dried shrimp and palm sugar.

Original Source

Nutrition Facts 699 Calories

Yields Prep Time Total Time
4 20 Minutes 30 Minutes

Ingredients

  • 10 oz. flat rice noodles

  • 3 tbsp fish sauce

  • 3 tbsp fresh lime juice

  • 1 tbsp Worcestershire sauce

  • 2 tbsp packed brown sugar

  • 3 tbsp peanut oil

  • 3 large eggs

  • 1 lb. boneless, skinless chicken breasts

  • 4 clove garlic

  • 3 shallots

  • 2 tsp ground ancho chile powder

  • 1 1/2 c. fresh bean sprouts

  • 1/4 c. unsalted roasted peanuts

  • 1 c. chopped fresh cilantro

  • 2 scallions

  • 1 lime

Directions

  • Place noodles in a large bowl and cover with boiling water. Let stand 10 minutes; drain. Rinse with cold water and drain again.

  • In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar.

  • Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.

  • Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan. When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through. Add garlic and stir-fry a few seconds. Add shallots and chile powder and stir-fry a few more seconds. Add noodles and toss well with ingredients in wok. Stir-fry 1 minute.

  • Add fish-sauce mixture to wok, tossing to combine with noodles. Add 1 cup of the bean sprouts, half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.