Chicken Pad Thai

Chicken Pad Thai

Blogger Arlene Cummings of Cooking With Sugar shows how easy it is to make and enjoy authentic Chicken Pad Thai at home with simple ingredients found at the supermarket. Learn to make this recipe with our how-to article.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

6

servings

Noodles
1
package (8 oz) rice stick noodles
4
tablespoons peanut or canola oil
3
cloves garlic, finely chopped
4
medium green onions, sliced (1/4 cup)
1
lb boneless skinless chicken breasts, cut into bite-size pieces
2
tablespoons soy sauce
2
eggs, beaten
1
cup fresh bean sprouts
Sauce
Juice of 1 lime
3
tablespoons rice vinegar
3
tablespoons fish sauce
1/4
cup sugar
Crushed red pepper flakes to taste
Garnish
1/3
cup chopped peanuts
1/4
cup chopped fresh cilantro
  1. In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  2. Meanwhile, in small bowl, mix sauce ingredients; set aside.
  3. In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  4. In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  5. Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Beef, pork or shrimp can be substituted for the chicken.
If you can’t find fish sauce, substitute 2 tablespoons soy sauce and 1 tablespoon dry sherry.
When using fresh bean sprouts in a recipe, be sure to cook them thoroughly; don’t eat them raw.
Lime wedges and julienned carrots also make a nice garnish.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.