With this recipe, you can enjoy your favorite stir fry noodle take out right at home. This pad Thai recipe is easy to make for the family to satisfy those Thai take out cravings.
This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
- 4 Ounces pad Thai rice noodles
- 6 Ounces boneless, skinless chicken breast, sliced into thin strips
- 1/4 Teaspoon kosher salt
- 1 Teaspoon cornstarch
- 1 Teaspoon sesame oil
- 2 Tablespoons lime juice
- 2 Tablespoons fish sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon Thai chili sauce
- 1/2 Teaspoon crushed red chili flakes
- 1 Cup peanut oil
- 1 egg, lightly beaten
- 3 green onions, white and green, thinly sliced
- 1 Cup thinly sliced (on the diagonal) sugar snap peas
- 3 Tablespoons chopped roasted peanuts
- 2 Tablespoons chopped cilantro
- 2 Tablespoons chopped basil
- 1 lime, cut into wedges
Settle noodles in a bowl.
Douse with hot tap water.
Let soak, 30 minutes.
Drain; rinse under cold water.
Toss chicken with salt, cornstarch and sesame oil.
Mix together lime juice, fish sauce, brown sugar, chili sauce and red chili flakes.
Set a colander over a bowl and keep it handy.
Find the oven mitts.
Set out all ingredients, in order.
In a wok (or heavy skillet), heat the peanut oil over medium-high heat.
When it's very hot, add chicken.
When chicken turns white — about 1 minute — carefully pour chicken and oil into the colander, letting chicken drain and oil collect in the bowl.
Measure 3 tablespoons of oil back into the wok.
When it's very hot, pour in the egg, stirring briefly to scramble; push the egg up the side of the pan.
Tumble in green onions, stirring to coat with oil.
Tumble in snap peas, stirring to coat with oil.
Stir in noodles.
Add chicken; toss everything (including egg) together.
When noodles are very hot, pull wok off heat.
Pour in lime juice mixture; toss to coat.
Stir in peanuts, cilantro and basil.
Enjoy hot with lime wedges.