Spicy Chicken Pad Thai
An easy, tasty Pad Thai packed with flavorfu healthy ingredients that comes together in just a just a few short minutes. You are going to love this recipe!!!
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.