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Chicken Pad Thai
Asian

Chicken Pad Thai

Sweet, sour and salty in equal measure, with egg scrambled through the noodles and peanuts on top.

Total
30 min
Prep
15 min
Cook
15 min
Serves
4
  • quick
  • comfort

Ingredients

For 4 servings

  • chicken breast20 oz
  • rice noodles12 oz
  • carrot2 piece
  • white cabbage8 oz
  • scallion2 piece
  • egg4 piece
  • roasted peanuts6 tbsp
  • fish sauce8 tsp
  • brown sugar8 tsp
  • lime1¼ piece
  • garlic8 clove
  • sriracha4 tsp
  • fresh cilantro12 sprig
  • olive oil4 tbsp
  • salt1 tsp

You'll need

skillet · bowl

Method

  1. Soak the rice noodles in hot water until pliable but not soft.

    8 min · rest

  2. Whisk the fish sauce, brown sugar, lime juice and sriracha.

    3 min · prep

  3. Slice the chicken thin. Shred the cabbage and carrot.

    6 min · prep

  4. Sear the chicken in oil over high heat until browned.

    5 min · fry

  5. Push it aside, crack in the egg, and scramble it in the space.

    2 min · fry

  6. Add the garlic, cabbage and carrot and toss for a minute.

    2 min · saute

  7. Add the drained noodles and the sauce, tossing constantly.

    3 min · saute

  8. Keep tossing until the noodles turn glossy and stop clumping.

    2 min · saute

  9. Top with peanuts, scallion, cilantro and a wedge of lime.

    2 min · rest

Serving suggestion

Undersoak the noodles — they finish in the pan and turn to mush if softened first.

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