Chicken Pad Thai

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

@chefcraig @chefcraigswoodcrafts

Falls Church

So we cooked this today ... Its different and does not use tamarind like some others we have made ....and it taste really good :).

@chefcraig @chefcraigswoodcrafts

Falls Church

So we cooked this today ... Its different and does not use tamarind like some others we have made ....and it taste really good :).

Saved

Ingredients

4-6 servings

8 ouncesPad Thai noodles
4 1/2 tablespoonsAsian fish sauce
6 tablespoonslight brown sugar
1/4 teaspoonsalt
4 1/2 ouncescup fresh lime juice,
1-2Thai chili’-seeded stemmed and thinly sliced
(...Note you may want to mix up a little extra sauce.....:)
3 ouncescanola oil
3large shallots, thinly sliced (1 cup)
3large garlic cloves, minced
1/4 cupcornstarch
12 ouncesChicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess)
3 ounceseggs, beaten
2scallions, thinly sliced
2 ounceschopped roasted peanuts- chopped
3 tablespoonschopped cilantro
1 cupbean sprouts

Saved

Steps

1

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)
2

In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies.
3

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.
4

In a large skillet, heat 4 tablespoons of the oil until shimmering
5

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)
6

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)
7

Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts