Pad Thai

 

This Pad Thai recipe is hands-down one of the easiest, tastiest recipes on the blog. It’s made with simple ingredients and can be made with chicken, shrimp or tofu! Vegan-adaptable. GF! Once your ingredients are prepped, it only takes 15 minutes! Here’s a simple easy recipe for the best Pad Thai that contains very accessible ingredients and only takes about 15 minutes of actual cooking time.  The Pad Thai Sauce is so flavorful and balanced- it is as close as comes to the real deal without having to take a trip to the Asian market.


Recipes Update from : www.feastingathome.com

INGREDIENTS :

 Stir Fry 
  •  1/4 cup cilantro leaves, chopped
  • 1 tablespoon lime juice (optional)
  • olive oil
  • 1 red bell pepper thinly sliced then halved
  • 1/3 cup minced shallots
  • 2 green onions, chopped
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1 lb. chicken breast, sliced into thin strips then 2” pieces
  • 1 1/2 cups Matchstick carrots
  • 4 garlic cloves, minced
  • 2 eggs, beaten
  • 8 oz. ¼” wide rice noodle may sub fettuccine*
  • 3 cups (6 oz.) Bean Sprouts 
Sauce
  • 2 tablespoons lime juice
  • 2 tablespoon rice vinegar
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon ground ginger
  • 2 tablespoons fish sauce2 tablespoons smooth peanut butter
  • 1 tablespoon chili paste like Sambal Oelek
  • 1/2 teaspoon dried basil
  • 1/4 cup packed brown sugar
  • 2 tablespoons low sodium soy sauce
  • 1/4 teaspoon pepper

 INSTRUCTIONS :

  1. Step one, Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon olive oil. Set aside.
  2. Step two, Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
  3. Step three, While rice noodles are soaking, heat 1 tablespoon olive oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
  4. Step four, Heat one tablespoon olive oil over in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
  5. Step five, Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
  6. And the last step, Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.



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