Pad Thai with Chicken
Pad Thai with Chicken
Chef Keoni Chang shares his delicious recipe for this classic Thai dish!
Ingredients
- header Sauce
- 0.5 cup fish sauce
- 0.25 cup sugar
- 2 tablespoon garlic chili sauce
- 1 teaspoon garlic, finely minced
- 3 tablespoon cilantro, chopped
- 1 lemongrass, finely minced, white part only
- juice from 1 lemon and 1 lime
- header Pad Thai
- 1 package large flat rice noodles
- 2 tablespoon peanut oil
- 1 pound chicken thigh meat, diced
- 1 cup Chinese peas
- 2 cup mung bean sprouts
- 2 eggs, beaten
- 20 mint leaves
- 20 Thai basil leaves
- 0.5 cup peanuts, chopped
Instructions
Sauce
- Combine all ingredients together, mix well and set aside.
Pad Thai
- Soak noodles in warm water until pliable, approximately 30 minutes.
- Drain and set aside, keeping noodles at room temperature.
- Using a hot wok, heat the oil just until it comes to a smoke.
- Add in chicken and stir fry until cooked almost all the way through.
- Combine Chinese peas and mung bean sprouts together with chicken and toss.
- Add the beaten egg and rice noodles, stir until combined well.
- Add sauce, mint, basil and chopped peanuts, toss.
- Serve immediately onto a platter or in a large shallow bowl and garnish with more fresh basil.
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