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Weekday Chicken Pad Thai for Two

This Weekday Chicken Pad Thai for Two is a scaled-down version of the popular street food common in Thailand. Chewy noodles, crunchy peanuts, and a tangy-spicy sauce accompany juicy stir-fried chicken breast for a meal that's ready to enjoy in 30 minutes!

Serves 2     adjust servings

Preparation 15m Cook Time 15m Total Time

Ingredients

  • 4 ounces Pad Thai rice noodles
  • 1/4 cup unsalted peanuts, chopped
  • 1/4 cup tamarind water
  • 3 tablespoons lower sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice (about 1 medium lime)
  • 2 tablespoons mirin (rice vinegar)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon oil
  • 2 chicken breasts, cut into strips
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 green onions (scallions), sliced
  • 1/4 cup fresh cilantro, chopped
  • Chili sauce, for garnish
  • Lime wedges, for garnish

Instructions

  1. Boil water in a large saucepan, then place rice noodles inside, making sure they are completely submerged. Let soak until tender but not mushy, 5–10 minutes. Drain (do not rinse) and set aside.
  2. Set a wok or large skillet over medium-high heat. Toast the chopped peanuts for 2-3 minutes, then remove to a small bowl and set aside.
  3. In a small bowl, stir together the tamarind water, soy sauce, brown sugar, fish sauce, lime juice, mirin, and red pepper flakes. Set aside.
  4. Add the oil to the hot wok. Add the chicken and stir-fry 5-7 minutes until cooked through. Remove to a plate and set aside.
  5. Add the garlic and cook for 1 to 2 minutes, until fragrant. Pour the lightly beaten eggs into the wok and cook until barely set, about 45 seconds. When the eggs are scrambled, remove the wok from the heat and set aside.
  6. Return the chicken to the wok with the eggs, then pour in half of the sauce. Add the noodles and toss to coat in the sauce.
  7. Sprinkle the green onions, cilantro, and toasted peanuts over the noodles, then toss lightly to combine. Divide between two bowls and serve warm with lime wedges and additional sauce, if desired.

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