Chicken Pad Thai. A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well. Rice noodles - you can find these in the Asian foods section of the grocery store.

Tofu can also be used here as well. Vegetable oil - used for sautéing.; Brown sugar - to sweeten the sauce. This is added instead of the traditional palm sugar. You can cook Chicken Pad Thai using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Pad Thai

You need 8 ounces of Pad Thai noodles.
You need 4 1/2 tablespoons of Asian fish sauce.
You need 6 tablespoons of light brown sugar.
Prepare 1/4 teaspoon of salt.
It's 4 1/2 ounces of cup fresh lime juice,.
It's 1-2 of Thai chili’-seeded stemmed and thinly sliced.
Prepare of (...Note you may want to mix up a little extra sauce.....:).
Prepare 3 ounces of canola oil.
It's 3 of large shallots, thinly sliced (1 cup).
You need 3 of large garlic cloves, minced.
Prepare 1/4 cup of cornstarch.
It's 12 ounces of Chicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess).
It's 3 ounces of eggs, beaten.
You need 2 of scallions, thinly sliced.
It's 2 ounces of chopped roasted peanuts- chopped.
You need 3 tablespoons of chopped cilantro.
Prepare 1 cup of bean sprouts.

This Chicken Pad Thai recipe has been bringing in rave reviews for years, let me tell you why. Minimal prep time: Just boil the noodles, cook the chicken, whisk together the sauce, and throw everything in a pan. First prepare the rice noodles by bringing a large pot of water to a boil.; Add the rice noodles to the pot and remove the pot from the heat. A delicious balance of sweet, sour and salty flavors complements rice noodles and chicken in this quick and easy pad thai.

Chicken Pad Thai step by step

Cook the noodles for 6 minutes rinse with cold water and place in a bowl. (check the brand directions we cooked the minimum...some have you soak them and not cook).
In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies..
In an omelet pan add 2 tablespoons of oil, and add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Break up into small penny size pieces..
In a large skillet, heat 4 tablespoons of the oil until shimmering.
Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes then add the dusted with corn starch chicken cook, stirring occasionally for 2 minutes to brown. (Add more oil if need).
Add everything together stir-fry until the noodles are evenly coated, 2 to 3 minutes.(if you cook cook to long you lose flavor as the sauce cooks off. as noted above you can mix up extra sauce if desired).
Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts.

We trimmed calories and boosted flavor by cutting back on the sugar you'll find in many restaurant versions. As with any stir-fry, be sure to have all your ingredients prepped before you begin--the steps move quickly once the cooking starts. Chicken Pad Thai was the first Pad Thai we ever made at home. Making the leap to noodles with fish sauce was big enough for our household, so we kept it as kid friendly as we could by swapping out the shrimp and tofu for easy (super thinly) sliced chicken breast meat. Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts.