This delicious Thai meal comes together quickly with simple ingredients. Make a sauce of vinegar, fish sauce, soy sauce, and brown sugar to top cooked pad Thai noodles. Cook scrambled eggs and chicken separately, then combine all the ingredients for a delicious meal. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Pad Thai Pad Thai Recipe | PT30M Serves 4 Ingredients: 8 Ounce Pad Thai Noodles 2 Tablespoons Sesame Oil 2 Medium Eggs 1 Large Chicken Breast 1 Cup Fresh Mung Bean Sprouts 0.5 Cup Peanuts 0.25 Cup Fresh Cilantro 0.125 Tablespoon Fish Sauce 0.125 Tablespoon Soy Sauce 0.125 Tablespoon Rice Vinegar 0.125 Tablespoon Brown Sugar 0.125 Tablespoon Sirarcha 0.125 Tablespoon Lime Juice 0.25 Cup Shallots To prepare pad Thai sauce, stir together 1/8 tablespoon fish sauce, soy sauce, rice vinegar, lime juice, sriracha and brown sugar in a small bowl and set aside. Toss cooked and drained noodles with 1 tablespoon of sesame oil and set aside. Scramble 2 eggs in half tablespoon of sesame oil, take out on a plate and set aside. In the same pan heat half tablespoon of sesame oil and cook chicken until no longer pink. Transfer to a plate and set aside. Add shallots to the same pot and lightly brown them. Then stir in cooked noodles, chicken and eggs. Stir in pad Thai sauce. Sprinkle with crushed peanuts, bean sprouts, cilantro and scallions and mix well to combine. Garnish with scallions and peanuts while serving.

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