When it comes to Thai food, most people think of Chicken or Shrimp Pad Thai. It’s a dish that is commonly served at casual local eateries in Thailand and probably the most common Thai dish served in America. Thai food is known for balancing 3-4 different taste palates in one dish: sour, sweet, salty, and bitter. For that reason, you may think the list of ingredients on some recipes looks pretty schizophrenic. Somehow, they fit together like pieces of a puzzle. That’s the art of Thai cooking. I can appreciate that.
Chicken Pad Thai may not be the most adventurous dish to try from this region, but it was a good introduction to these flavors for my kids. It was a safe, family-friendly choice. Scott said enthusiastically, “This is REALLY good! Where is it from?” (you know, because the name didn’t give it away for him). It’s quick, too. The whole meal was done in about 30 minutes.
(Mankato friends – if you’re looking for the fish sauce, rice vinegar and other Asian ingredients, the Global Aisle at Cub Foods has everything you’ll need. Bean sprouts are in the produce section).
- 2 Tbsp. soy sauce
- 1 tsp. cornstarch
- 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
- Juice of 2 limes
- 2 Tbsp. rice vinegar
- 5 Tbsp. fish sauce
- 5 Tbsp. brown sugar
- ½ tsp. red pepper flakes
- 10 oz. rice noodles
- 4 Tbsp. sesame oil, divided
- 3 garlic cloves, minced
- ¼ C. sliced green onions (more for garnish)
- 3 eggs, beaten
- 1 C. bean sprouts
- ⅓ cup chopped unsalted peanuts
- ⅓ cup chopped cilantro
- In a bowl, combine the cornstarch and soy sauce. Add chicken pieces and turn until well-coated. Set aside.
- In a small bowl, combine lime juice, rice vinegar, fish sauce, brown sugar and red pepper flakes. Set aside.
- Place noodles in a large bowl. Pour boiling water over noodles to cover and let sit 8-10 minutes until al dente. Drain. Set aside.
- In a large skillet or wok, heat 2 tbsp. sesame oil over medium-high heat. Add garlic and green onions and cook for 1-2 minutes. Add chicken and soy sauce mixture. Cook until chicken is cooked through. Remove from skillet and set aside.
- Heat 2 tbsp oil in the skillet. Add the eggs and cook until scrambled. Add the noodles, sauce and chicken. Cook about 2 minutes. Add bean sprouts and cook another 2-3 minutes until noodles are tender and bean sprouts are not crisp. Add salt to taste. Sprinkle with peanut and cilantro. Serve immediately.