Chicken Pad Thai

Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, and a scrambled egg. The ingredients are sautéed together in a wok and tossed in a delicious pad thai sauce. It’s common street food in Thailand and one of the most popular menu items at Thai restaurants around the country.

Basically a classic stir-fry with rice noodles that requires little time and usually comes together in less than 30 minutes, so be sure to have everything chopped and ready to go before you begin.

Asian cuisine is one of my Husband favorite to eat and both of us we love hot and spicy food, the hotter the better. The herbs and spices along with the sweet and sour aspects of Asian dishes; and the ingredients is easy to make. Pad Thai is a simply satisfying dish that’s packed with flavor, quick, easy, and the perfect one-pot weeknight meal.

Note for Making a Pad Thai at Home:

1. Rice noodles should be soaked until soft.

2. Prepare all the things needed in advance. It’s helpful to line up the ingredient bowls in the order they are added to the pan. Beat the eggs before you start. Mix any saucy components before you start.

3. Make sure you’re using a heavy wok or skillet that can take high heat. Also, make sure you’re getting the heat as high as you can so that you can truly stir-fry.

Prep Time: 20 mins.   Cooking Time: 10 mins     Total Time: 30mins

Ingredients:

1/2 cup red onion

1/2 cup carrot

5 cloves garlic(minced)

1/2 cup spring onions

2 large eggs

400 grams of flat rice noodles

1/2 kg chicken breast(thinly sliced)

3 tbsp olive oil

For Pad Thai Sauce:

3 tbsp peanut butter

3 tbsp fish sauce

3 tbsp chili paste

3 tbsp tamarind paste

3 tbsp white rice vinegar

3 tbsp brown sugar

Instructions:

1. In a liquid measuring cup or medium bowl, combine the fish sauce, vinegar, sugar, tamarind paste, chili, peanut butter set aside.

2. In a big bowl soaked the rice noodles in a lukewarm water until it soft and remove from the water and set aside.

3. Meanwhile, in a large frying pan, heat 3 tablespoon olive oil over medium-high heat.

4. In a pan saute a minced garlic, onion, carrot and stir it constantly for 1 minute.

5. Add the chicken, cook it for 4 minutes and the beaten egg and mix it well, then add the pad thai sauce and stir boil for 1 minute.

6. Add the rice noodles. Cook, stirring constantly, until nearly all the liquid has been absorbed and lastly add the spring onion.

7. Remove from the heat.

8. Ready to serve.