I will forever love Thai food. More specifically, I will forever love a good, authentic chicken pad thai. There’s this one Thai restaurant from back home that brings back a couple of fond memories-my first time eating Thai food ever, lunch dates with my family, and several lunches and dinners after school or after hangouts with my good friends from back home.
Nowadays in college, it’s a bit more difficult to get to the good restaurants without a car. So, the solution to that is experimenting with different recipes in our own kitchen, usually done with my roommate. The great thing about making certain Asian dishes is that you can use a couple of ingredients and make large batches of food so that your meals are covered for the next week or so. It’s a pretty good way to survive once you hit finals week…cook up an entire batch of fried rice or curry, and you’re set.
This particular chicken pad thai was partially inspired by the pad thai Sauce that I found at one of the markets on campus, and I thought, perfect. Because that means less work for me…So now I’m going to teach YOU how to make this delicious and aesthetically pleasing chicken pad thai!
- 16 oz. Thai rice noodles
- 1/2 pound boneless skinless chicken breasts
- 1 tsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 3-4 cloves garlic, minced
- 1 tsp chilli paste
- 4 eggs
- 2 cups fresh bean sprouts
- 1/2 cup sliced carrots
- 1/2 cup white onions, chopped
- 1/4 cup cilantro leaves, chopped
- 1/4 cup green onions, chopped
- Pad Thai sauce (8 oz. jar)
- Vegetable oil
- Lime wedges
- Salt and pepper, to taste
Fill large pot with hot water and soak rice noodles for 8-10 minutes until soft. Drain and rinse with cold water.
Cut chicken into 1-inch slices, and coat evenly with mixed cornstarch and soy sauce mixture.
Heat oil in pan over medium-high heat and add minced garlic and chili paste.
Add chicken and onions and cook until golden brown.
Mix in eggs and season with salt and pepper.
Turn to low heat, add noodles and pour in Pad Thai sauce, tossing lightly with spatulas so noodles do not break.
Stir in bean sprouts, carrots, and green onions.
Season with lime wedges, fish sauce and chilli paste.
Top with fresh cilantro and serve.
If you prefer not to use pre-made pad thai sauce and would like to learn how to make your own sauce, click here. Some recipes also call for ketchup and peanut butter, which you can add if you’re looking for a tangier or nuttier taste. Play around with different sauces, based on the type of flavor you’re looking for!
Bon appétit! ♥