PAD THAI

This easy Pad Thai recipe tastes just as good (or better!) as anything I’ve had in a restaurant.  Plus it’s easy to make and customize with whatever ingredients and spice level you love!  Chicken, steak, pork, shrimp, tofu and veggie-only options included below.

INGREDIENTS

PAD THAI INGREDIENTS:

  • 1 batch Pad Thai Sauce (see below)
  • 10 ounces thin rice noodles
  • 3 tablespoons oil, divided
  • 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 4 cloves garlic, minced
  • 3 eggs, whisked
  • 3 green onions, sliced into 1-inch pieces
  • toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges

SAUCE INGREDIENTS:

  • 1/3 cup packed brown sugar
  • 1/4 cup fish sauce
  • 1/4 cup tamarind concentrate
  • 2 tablespoons soy sauce
  • juice of 1 fresh lime
  • 1/4 teaspoon crushed red pepper flakes (or more/less to taste)

PAD THAI #dinnerrecipes

INSTRUCTIONS

  1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside.
  2. Cook the noodles. Meanwhile, cook your noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss with one tablespoon oil briefly, to prevent the noodles from sticking.
  3. Cook the chicken (or see other options below*). Heat one tablespoon oil in a large sauté pan or wok over high heat.  Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through.  Use a slotted spoon to transfer the chicken to a clean plate.
  4. Full instructions visit @gimmesomeoven

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