Chicken Pad Thai

Chicken Pad Thai is a classic Thai street food dish that combines tender rice noodles, juicy chicken, and a medley of vegetables, all tossed in a flavorful sauce. With its balance of savory, sweet, and tangy flavors, this dish is a crowd-pleaser and a great way to bring a taste of Thailand to your kitchen. It’s quick to prepare and perfect for a weeknight dinner.

Ingredients

• 1 pound flat rice noodles
• 3 tablespoons toasted sesame oil
• 1 tablespoon coconut oil
• 1 medium onion, diced small (use sweet Vidalia for a milder flavor)
• 1 pound boneless skinless chicken breast, sliced into thin long strips
• 3 to 5 cloves garlic, finely minced or pressed
• 1 tablespoon ground ginger (or 1/2 tablespoon fresh ginger, minced)
• 8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
• 1 cup shredded carrots
• ⅓ cup low-sodium soy sauce
• ¼ cup fish sauce
• ¼ to ⅓ cup freshly squeezed lime juice
• 2 tablespoons honey or agave syrup
• 1 large egg, scrambled
• 2 tablespoons sriracha (optional, to taste)
• 3 green onions, sliced into thin rounds (or 1/3 cup minced fresh Thai basil)
• ⅔ cup chopped roasted peanuts (use reduced-salt for a healthier option)

Instructions

1. Cook the Noodles:

• Cook the rice noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.

1. Sauté the Onion:

• In a very large skillet (at least 4 inches deep), heat the sesame oil and coconut oil over medium-high heat.
• Add the diced onion and sauté for about 5 minutes, or until the onion begins to soften, stirring intermittently.

1. Cook the Chicken:

• Add the sliced chicken to the skillet and cook for about 3 minutes, or until done. Stir and flip nearly constantly to ensure even cooking. Thinly sliced chicken will cook very quickly.

1. Add Aromatics:

• Add the minced garlic and ground ginger to the skillet. Cook for about 1 minute, or until fragrant, stirring nearly constantly.

1. Add Vegetables and Sauce:

• Add the thinly sliced cabbage, shredded carrots, soy sauce, fish sauce, and lime juice to the skillet. Stir to combine.
• Cover the skillet with a lid, reduce heat to medium-low, and let simmer for about 3 minutes, or until the cabbage wilts and softens. Remove the lid and stir.

1. Incorporate Sweetness:

• Add the honey (or agave syrup) and stir well to combine.

1. Combine with Noodles:

• Add the cooked rice noodles to the skillet. Turn off the heat and stir thoroughly to ensure everything is well mixed.

1. Finish with Egg and Spice:

• Add the scrambled egg and, if desired, the sriracha. Stir to combine.

1. Garnish and Serve:

• Evenly garnish with sliced green onions (or Thai basil) and chopped roasted peanuts.
• Serve immediately and enjoy the fresh, vibrant flavors.

Tips

• Noodle Cooking: Be sure to rinse the noodles in cold water after cooking to prevent them from sticking together.
• Chicken Preparation: Slice the chicken thinly and evenly for quick and uniform cooking.
• Customize Heat: Adjust the amount of sriracha to suit your preferred spice level.
• Fresh Herbs: Using fresh Thai basil can add an authentic touch and enhance the flavor profile.

This Chicken Pad Thai recipe is versatile and can be easily adapted to suit your taste preferences. Whether you like it spicier or prefer a milder version, this dish is sure to become a favorite in your household. Enjoy!