Lemongrass Chicken Pad Thai

Lemongrass Chicken Pad Thai
Staff Writer
Lemongrass Chicken Pad Thai
Bill Bettencourt

Lemongrass Chicken Pad Thai

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.

4
Servings
501
Calories Per Serving
Deliver Ingredients

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

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
  • 4 lemongrass stalks, white parts only, minced
  • 1 large red onion, sliced thinly
  • 1 jalapeño, cut into thin rings
  • 3 large eggs, beaten lightly
  • 1 large red bell pepper, seeded and cut into 1/4-inch-thick slices*
  • 2 Tablespoons fish sauce
  • Zest and juice of 2 lemons

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
114mg
38%
Carbohydrate, by difference
47g
36%
Protein
37g
80%
Vitamin A, RAE
10µg
1%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
13mg
1%
Choline, total
21mg
5%
Fiber, total dietary
2g
8%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
107mg
33%
Manganese, Mn
2mg
100%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
462mg
66%
Selenium, Se
60µg
100%
Sodium, Na
240mg
16%
Water
84g
3%
Zinc, Zn
3mg
38%

Lemongrass Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Lemongrass Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.