CHICKEN PAD THAI

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This easy Chicken Pad Thai combines two Thai noodle recipes I've seen recently and drooled over. This dish is sweet with a bit of heat and utterly delicious!

Prep Time10

Cook Time20

Total Time30

Course: Asian Main Course, main course - chicken

Cuisine: Asian Cuisine

Servings: servings

Calories: 666kcal

Author: Renee Goerger

Equipment

Ingredients

1 pound chicken breast or tenders cut into bite-sized pieces
2 tablespoons peanut oil divided
2-3 ounces soba buckwheat noodles
5-6 cloves garlic minced
2 tablespoons shallots minced
½ - 1 cup peanuts
¼ cup brown sugar
¼ cup oyster sauce
6-8 tablespoons pad Thai sauce
1 teaspoon red pepper flakes or to taste
2-3 green onions chopped
1 egg beaten
2 limes
1 cup bean sprouts plus more for garnish

Instructions

-In a large wok (or skillet) over high heat, add 1 tablespoon of the peanut oil.
-Add the chicken tenders, garlic, shallots, and red pepper flakes, occasionally stirring until the chicken is no longer pink.
-Once cooked, remove the chicken from the wok and keep warm.
-In a large pot, cook and drain the soba noodles according to the package directions. Keep warm.
-Add the remaining peanut oil to the wok along with the peanuts and cook for a few moments, stirring occasionally.
-Add the sugar, oyster sauce, and pad Thai sauce and cook for another few minutes.
-Add the beaten egg to the sauce mixture and stir to thicken slightly.
-Add the chicken back into the wok and stir to combine. Heat thoroughly.
-Add the drained soba noodles and mix well (tongs work well here).
-Remove from the heat.
-Add the juice of 1-2 limes, the bean sprouts, and the green onion to complete. Stir.
-If desired, garnish with additional bean sprouts, peanuts, and green onion before serving.

Notes

Can be stored in the refrigerator for up to 3 days in an air-tight container.

Nutrition