Ingredients for Bangkok Style Chicken Pad Thai
- 8 ounces dried flat rice noodles
- 1/4 cup roasted salted peanuts, chopped
- 1 teaspoon lime zest
- 1/4 cup fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 3 tablespoons cooking oil, divided
- 12 ounces boneless, skinless chicken breast, cut into thin strips
- 2 cloves garlic, minced
- 1 large egg
- 2 cups fresh bean sprouts
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
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How to Make Bangkok Style Chicken Pad Thai
- Soak rice noodles in a large bowl of hot tap water for 10-15 minutes, or until pliable but not mushy. Drain well in a colander.
- While noodles soak, prepare the peanut topping: Combine chopped peanuts and lime zest in a small bowl. Set aside.
- In a separate small bowl, whisk together fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce until smooth. Set aside.
- Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes, until chicken is cooked through and no longer pink.
- Transfer cooked chicken to a bowl and set aside.
- Add remaining 2 tablespoons of oil to the skillet and increase heat to high. Let the pan get very hot (about 30 seconds).
- Crack the egg into the hot skillet and cook for 30 seconds. Flip and cook for another 30-60 seconds, until set. Remove and chop the cooked egg. Set aside.
- Add drained noodles and bean sprouts to the skillet. Stir-fry for 2 minutes.
- Add the prepared fish sauce mixture and cooked chicken to the skillet. Stir to combine and cook for 1-2 minutes, until heated through.
- Divide the Pad Thai among four plates.
- Sprinkle each serving with chopped egg and peanut topping.
- Garnish with green onions and cilantro. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
38g
Fat
29g
Carbs
20g
