Chicken Pad Thai

Updated: Jul 27




Chicken Pad Thai

Serves 4

Chicken breast, sliced thin 10oz

Chicken marinade:

Fish sauce 1 Tablespoon

Chili oil 1 teaspoon

Corn starch 1 Tablespoon



Pad Thai noodles 8oz package

Fish sauce ½ cup

Rice wine vinegar ¼ cup

Brown sugar ¼ cup

Creamy peanut butter 1 Tablespoon

Ketchup 3 tablespoons

Lime wedges 4

Chopped cilantro ¼ cup

Chopped peanuts ¼ cup

Bean sprouts 1 cup

Scallions, sliced 1 cup

Garlic, minced 3 cloves

Canola oil 2 tablespoons

Egg 3

Method of prep:

Soak the noodles in warm water in a bowl for about 20 minutes or until soft. In a medium sized bowl, add sliced chicken and marinade ingredients. Thoroughly coat. Heat a large skillet over high heat. Add chicken and sauté in half of the canola oil until fully cooked (internal temperature should reach 165 degrees). Remove chicken. Lower heat to medium and add remaining canola oil, all of the garlic and half of the scallions and sweat until translucent. Add Egg to the pan and scramble. Add fish sauce, brown sugar, peanut butter, rice vinegar, and ketchup to the pan. Stir until sugar is dissolved. Add noodles and chicken to the pan and coat with sauce. Set 4 plates out and plate noodles and chicken. Garnish with chopped peanuts, cilantro, remaining scallions and lime wedges. Enjoy!

© 2018 by Chef Nikki LLC.