CHICKEN PAD THAI
Chicken Pad Thai
- 1 14 oz. package of rice stick noodles or "sen lek"
- 1/4 cup vegetable oil
- 2 tablespoons smashed garlic - about 6-8 cloves
- 1 bunch of green onions
- 1 lb. boneless, skinless chicken breast cut into bite-sized chunks
- 1 cup ground peanuts, divided
- 1/2cup soy sauce
- 1/2 cup fish sauce
- 1/4 cup packed brown sugar
- 1 tsp. ground red pepper
- 1 tsp. chili powder
- 6 eggs
- 1/2 cup water
- 4 cups fresh bean or soy sprouts, divided
- 2 1/2 cups roughly chopped or hand-torn cilantro, divided
- 1 lime, cut into wedges
Boil large pot of water. Remove from heat. Soak rice noodles in hot water for 5 minutes. Drain and run under cool water until noodles are cold. Let noodles sit in cold water. Set aside.
Clean and remove roots from green onions. Remove bulb ends from 5-6 onions and press through a garlic press or smash with a spoon. Cut the rest of the green onion into 2 inch pieces and set aside.
Heat vegetable oil over medium high heat in a wok or very large skillet. Add smashed garlic and pressed green onion. Once garlic and green onion begin to sizzle, add chicken cubes and stir fry until no longer pink or raw looking.
After chicken looks cooked, add the following ingredients one at a time to the skillet, stirring the entire time: 1/2 cup ground peanuts, fish sauce, soy sauce, brown sugar, red pepper, chili powder. Add eggs and continue to stir.
Drain noodles and add to skillet. Be sure to continuously stir as not to burn them.
Test the taste and adjust as you prefer. Add soy and fish sauce for a more salty flavor, brown sugar for a sweeter flavor or chili powder for more kick.
Add the 2 inch green onion sections, 2 cups bean or soy sprouts and 2 cups cilantro. Continue to stir fry 2 more minutes then remove from heat.
Serve warm with ground peanuts, fresh bean sprouts, cilantro and lime wedges as garnish.