I have a confession to make. I have never eaten Thai food before I made this dish. If you are a regular reader of the blog, you already know I have a love for Asian foods. I love the complexity of flavors in asian cooking. I also love how easy most dishes are to make and how healthy most dishes are. Stir fried meats and fresh veggies in flavorful sauces are always a favorite for us.
In all my years though, I have never had the opportunity to sample Thai cuisine. When I came across this recipe a while back I knew I had to give it a try at some point. I wish I had made note of where I found it, so that I fold properly thank who ever created it!
If you are in the mood for a spicy, flavor packed, easy to make meal, that you can get on the table in 30 minutes, using healthy ingredients, this dish checks all those boxes! You can easily turn down the heat by reducing the number of chili peppers and the amount of sriracha sauce if you’re not a big fan of spicy foods.
I encourage you to give this one a try. It will make you a lover of Thai food for sure!
Start by making the flavor packed sauce. In a small bowl combine sliced chili peppers, minced garlic and minced ginger.
Zest a lime using a micro grater.
Add the juice of the lime.
Add brown sugar.
Stir in fish sauce, rice vinegar, soy sauce, and sriracha sauce.
Stir together and set aside.
Portion out bean sprouts, mince red onion, chop cilantro, slice green onions and chop peanuts. Set aside.
Boil rice noodles according to package directions. Drain them and toss with 1 teaspoon sesame oil. Set aside.
Cut chicken breast into 1/2 inch cubes.
Place chicken cubes and cornstarch in a large ziplock bag.
Seal the bag and toss to coat chicken with cornstarch.
Shake off excess cornstarch. Set aside.
Heat ½ teaspoon sesame oil in a large skillet or wok. Add beaten eggs and scramble.
When cooked through, remove scrambled eggs from the pan and set aside.
Heat another ½ teaspoon sesame oil in skillet or wok. Cook chicken, stirring frequently until chicken is cooked through and cornstarch forms a lightly browned and crispy crust.
Remove cooked chicken from the pan and set aside.
Add another ½ teaspoon sesame oil to pan and sauté red onions until soft and lightly browned.
Once onions are soft, add the cooked noodles seasoned with sesame oil to the pan and toss to combine with the onions.
Add the Pad Thai sauce and stir to combine.
Add the scrambled eggs and chicken back to the pan; toss to combine. Cook for about a minute or two until heated through and to allow the noodles to soak up the sauce in the pan.
Add the bean sprouts, chopped peanuts, green onions and cilantro.
Stir to combine all the ingredients. Remove from heat.
Served topped with additional green onions if desired.
The flavorful sauce gives this dish a wonderful flavor packed zip! It comes together quickly and because it uses all healthy ingredients you can feel good about serving this to your family.
Spicy Chicken Pad Thai
Equipment
- Wok
Ingredients
- 8 oz rice noodles
- 2½ tsp sesame oil
- 2 large eggs, beaten
- 4 tbsp cornstarch
- 1 large boneless, skinless chicken breast, cut into 1 inch cubes
- ¼ cup red onion or shallot, finely diced
- 8 oz bean spouts
- ½ cup peanuts, roughly chopped
- ¼ cup green onions, sliced
- ¼ cup cilantro, roughly chopped
Pad Thai Sauce
- 2 tbsp fish oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 lime, zested, and juiced
- 2 tbsp sriracha
- 1-2 chili peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Instructions
Prepare Sauce:
- In a small bowl combine fish sauce, rice vinegar, soy sauce, brown sugar, lime juice and zest, sriracha, chili pepper, ginger and garlic. Set aside.
Cook Noodles:
- Boil noodles according to package directions.
- Drain noodles and toss with 1 teaspoon sesame oil. Set aside.
Stir Fry:
- Place chicken cubes and cornstarch in a large ziplock bag. Seal the bag and toss to coat chicken with cornstarch. Shake off excess cornstarch. Set aside.
- Heat ½ teaspoon sesame oil in a large skillet or wok. Add eggs and scramble. When cooked through, remove scrambled eggs from the pan and set aside.
- Heat another ½ teaspoon sesame oil in skillet or wok.
- Cook chicken until cooked through and lightly browned and crispy. Remove cooked chicken from pan and set aside.
- Add another ½ tesaspoon sesame oil to pan and saute shallots until soft and lightly browned.
- Add cooked noodles to the pan and toss with tongs to combine.
- Add Pad Thai sauce and stir to combine.
- Add scrambled eggs and chicken; toss to combine.
- Add bean sprouts, chopped peanuts, green onions and cilantro. Stir to combine.
- Top with additional green onions if desired. Serve immediately.
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