Lemongrass Chicken Pad Thai

Lemongrass Chicken Pad Thai
Bill Bettencourt

Ingredients

  • 8 Ounces  rice sticks
  • 1 Pound  boneless, skinless chicken thighs, cut into 1/3-inch-thick strips
  •   Kosher salt and freshly ground black pepper, to taste
  • 3 Tablespoons  plus 1 teaspoon canola oil
  • lemongrass stalks, white parts only, minced
  • large red onion, sliced thinly
  • jalapeño, cut into thin rings
  • large eggs, beaten lightly
  • large red bell pepper, seeded and cut into 1/4-inch-thick slices*
  • 2 Tablespoons  fish sauce
  •   Zest and juice of 2 lemons

Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others — I've eliminated the traditional tamarind, which is hard to find and fussy to prepare — but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish.

Click here to see Beam Ming Tsai into the Kitchen.

Directions

Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside.

Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.

Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.

Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.

Notes

*Note: To slice the red pepper easily, first cut away both ends. Cut downward into the pepper on one long side and "peel" away its flesh by rolling the pepper while you cut. You'll have separated the useable part of the pepper from its core and seeds. Halve the useable part, stack the halves, and slice lengthwise.

**Note: The noodle soaking method here, which uses hot water, is fairly quick. But, if you have more time, soak them in room-temperature water for about 2 hours.

Whichever method you choose, you're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.

To Drink: A riesling, like S.A. Prum, from Germany

Nutrition

Calories per serving:

560 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

28%

Servings:

4
  • Fat 21g 32%
  • Carbs 60g 20%
  • Saturated 3g 17%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 11g
  • Polyunsaturated 5g
  • Protein 32g 65%
  • Cholesterol 246mg 82%
  • Sodium 976mg 41%
  • Calcium 76mg 8%
  • Magnesium 77mg 19%
  • Potassium 705mg 20%
  • Iron 4mg 23%
  • Zinc 3mg 22%
  • Phosphorus 419mg 60%
  • Vitamin A 135µg 15%
  • Vitamin C 75mg 125%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 74µg 18%
  • Vitamin B12 1µg 18%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 15µg 18%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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