Pad Thai
A simple, delicious and quick Pad Thai Recipe
Servings 4
Ingredients
- ¼ cup Crunchy Peanut Butter
- 1 tablespoon Brown Sugar
- 1 tablespoon Sambal Chili Sauce
- 1 tsp Mirin
- 1 teaspoon Fish Sauce
- 2 tablespoon Hot Water or more to thin the sauce
- 1 pinch Kosher Salt
- 2 ea Thinly Sliced Chicken Breasts
- 1 bunch Green Onions
- 2 cloves garlic
- 2 tablespoon grated ginger
- 1 ea Thai Red Chili
- 1 ea Egg
- 2 cups Bean Sprouts, rinsed
- ½ pkg Rice Noodles
- 2 tablespoon Canola Oil
Instructions
- Combine the first seven ingredients and mix well.
- Slice the chili and combine with the grated ginger. Peel and grate the garlic with the ginger and chili.
- Cut the green onions in half separating the whites and greens.
- Cut the white parts of the green onion in 1 cm pieces.
- Thinly slice the green parts of the green onion.
- Heat a wok over high heat. Once the wok starts to smoke, add the oil and the chicken.
- Let the chicken cook for 1-2 minutes without moving it.
- Flip the chicken and let it cook for another 1-2 minutes.
- Add the whites of the green onions, stir-fry for another 1-2 minutes.
- Add the grated ginger, garlic, and chili and cook for 30 seconds.
- Add the bean sprouts and stir-fry for 1-2 minutes.
- Make a well in the center of the Pad Thai and break the egg into it. Let the egg cook for a seconds and then mix into the rest of the Pad Thai.
- Add the noodles, and toss to mix
- Add the sauce and toss to coat the noodles and heat the sauce.
- Toss in the sliced green onion.
- Serve with fresh lime, chopped peanuts, and sliced chili.