Chicken Pad Thai. Chicken Pad Thai - Isn't it about time we stopped relying on take out to get Pad Thai and making it at home instead? Prepare the noodles, cook the chicken, add veggie and sauce, cook scrambled eggs and stir in noodles. Pad Thai is one of the world's most beloved noodle dishes.

This Pad Thai recipe is hands-down one of the easiest, tastiest recipes on the blog. It's made with simple ingredients and can be made with chicken, shrimp or tofu! It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts. You can have Chicken Pad Thai using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Pad Thai

Prepare 8 ounces of Pad Thai noodles.
Prepare 4 1/2 tablespoons of Asian fish sauce.
It's 6 tablespoons of light brown sugar.
You need 1/4 teaspoon of salt.
It's 4 1/2 ounces of cup fresh lime juice,.
Prepare 1-2 of Thai chili’-seeded stemmed and thinly sliced.
It's of (...Note you may want to mix up a little extra sauce.....:).
It's 3 ounces of canola oil.
Prepare 3 of large shallots, thinly sliced (1 cup).
Prepare 3 of large garlic cloves, minced.
Prepare 1/4 cup of cornstarch.
Prepare 12 ounces of Chicken breast cut into 1/4 inch strips- (dust with the ¼ cup of corn starch -shake off excess).
Prepare 3 ounces of eggs, beaten.
Prepare 2 of scallions, thinly sliced.
Prepare 2 ounces of chopped roasted peanuts- chopped.
You need 3 tablespoons of chopped cilantro.
It's 1 cup of bean sprouts.

Americans in particular love pad Thai with chicken, so we set out to adapt our master recipe, which calls for shrimp, to make it with chicken instead. The same method applies for both versions of pad. The ingredients in this easy Pad Thai recipe include tender noodles, bean sprouts and a delicious. Chicken Pad Thai was the first Pad Thai we ever made at home.

Chicken Pad Thai instructions

Cook the noodles for 6 minutes rinse with cold water and place in a bowl. (check the brand directions we cooked the minimum...some have you soak them and not cook).
In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies..
In an omelet pan add 2 tablespoons of oil, and add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Break up into small penny size pieces..
In a large skillet, heat 4 tablespoons of the oil until shimmering.
Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes then add the dusted with corn starch chicken cook, stirring occasionally for 2 minutes to brown. (Add more oil if need).
Add everything together stir-fry until the noodles are evenly coated, 2 to 3 minutes.(if you cook cook to long you lose flavor as the sauce cooks off. as noted above you can mix up extra sauce if desired).
Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts.

Making the leap to noodles with fish sauce was big enough for our household, so we kept it as kid friendly as we could by swapping out. This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up. You asked for an easy chicken Pad Thai recipe, so here it is!