Simple Way to Easy Chicken Pad Thai Recipe Nz

Authentic Pad Thai

Chicken pad thai recipe for delicious thai noodles, try this recipe for chicken pad thai with simple detailed guidelines.

Recipe Summary Authentic Pad Thai

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

Ingredients | Easy Chicken Pad Thai Recipe Nz

12 ounces dried rice noodles

½ cup white sugar

½ cup distilled white vinegar

¼ cup fish sauce

2 tablespoons tamarind paste

1 tablespoon vegetable oil

2 boneless, skinless chicken breast halves, sliced into thin strips

1 tablespoon vegetable oil

1 ½ teaspoons garlic, minced

4 eggs, beaten

1 ½ tablespoons white sugar

1 ½ teaspoons salt

1 cup coarsely ground peanuts

2 cups bean sprouts

½ cup chopped fresh chives

1 tablespoon paprika, or to taste

1 lime, cut into wedges

Directions

Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.

Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.

Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.

Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Info | Easy Chicken Pad Thai Recipe Nz

prep: 15 mins cook: 15 mins additional: 30 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Authentic Pad Thai

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