I am a huge fan of Thai food. My absolute favorite dish is Pad Thai. Since I love sweet and sour flavors together it is no wonder this dish is my favorite. Sadly my husband hates Thai food (shame, I know!) and so if I want Thai I generally have to make it myself. Although, once a year the women in my family go to our favorite Thai restaurant in Park City (Bangkok Thai). They make delicious Pad Thai. However, the price tag is over $20 a plate, so that’s only an option annually 😉
So, this means if I want this authentic dish I have to make it myself. If you google a recipe for Pad Thai however you are going to find several ingredients you most likely don’t have at home. I don’t know about you but I generally don’t store tamarind paste or rice noodles (those are so annoyingly hard to find!). That is why this recipe is so great. It allows you to have the great taste of Pad Thai without all the fuss. This recipe comes together in less than 30 minutes, so it may look gourmet but is very family friendly. I hope you enjoy this dish as much as we do!
Ingredients
- CHICKEN:
- 4-5 boneless skinless chicken breasts
- 2 Tbs. olive oil
- Salt and pepper to taste
- SAUCE:
- 1 orange juiced and zested
- 2 limes juiced and zested
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1-2 shakes Sriracha sauce
- 3 garlic cloves minced
- 1 Tbs. fish sauce
- 1 Tbs. corn starch
- 1/3 cup sweet chili sauce
- 2/3 cup brown sugar
- 1 Tbs. ginger grated (or use powder)
- PASTA:
- 1 lb. linguine or fettuccini noodles
- 2 eggs scrambled and chopped
- 1 cup green onions sliced
- 1/2 cup peanuts chopped
- 1/2 cup cilantro chopped
Instructions
- Cut up the chicken and then place in a hot wok or saute pan with olive oil. Cookchicken until mostly cooked through and slightly golden brown. Remove chicken and set aside while you prepare the sauce.
- Sauce: Combine the sauce ingredients in a bowl and whisk. Boil the noodles until al dente, drain and rinse with hot water. While the noodles are cooking, place the sauce in the saute pan that was used for the chicken. Bring to a boil and simmer until sauce begins to thicken (about 5-8 minutes). Once sauce is fairly thick, add the chicken back to the sauce. Once the noodles are cooked and drained, pour them into a large serving bowl. pour the chicken and sauce over the noodles. Add the scrambled eggs and garnish with the green onions, peanuts, and cilantro. Serve with extra limes and sweet chili sauce on the side.
