Bangkok Style Chicken Pad Thai Recipe

Ingredients for Bangkok Style Chicken Pad Thai

• Rice Noodles
• Salted Peanuts
• Zest of 1 lime
• 2 tablespoons fish sauce
• Fresh Lime Juice
• 2 tablespoons packed light brown sugar
• 1 tablespoon rice vinegar
• Chili Sauce
• Cooking Oil
• Chicken Breast
• 2 cloves garlic, minced
• 1 large egg
• Fresh Bean Sprout
• 2 green onions, thinly sliced
• Fresh Cilantro

How to Make Bangkok Style Chicken Pad Thai

1. 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.
2. While noodles soak, prepare the peanut topping: Combine chopped peanuts and lime zest in a small bowl. Set aside.
3. In a separate small bowl, whisk together fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce until smooth. Set aside.
4. 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.
5. Transfer cooked chicken to a bowl and set aside.
6. Add remaining 2 tablespoons of oil to the skillet and increase heat to high. Let the pan get very hot (about 30 seconds).
7. 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.
8. Add drained noodles and bean sprouts to the skillet. Stir-fry for 2 minutes.
9. Add the prepared fish sauce mixture and cooked chicken to the skillet. Stir to combine and cook for 1-2 minutes, until heated through.
10. Divide the Pad Thai among four plates.
11. Sprinkle each serving with chopped egg and peanut topping.
12. Garnish with green onions and cilantro. Serve immediately and enjoy!