Savor the bold flavors of Chicken Pad Thai, featuring tender chicken, stir-fried rice noodles, and crisp mung bean sprouts tossed in a tangy tamarind sauce. Topped with crunchy peanuts, fresh Thai basil, and a squeeze of lime, this dish is vibrant, satisfying, and bursting with flavor!
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10 minutes before cooking, remove the chicken thighs from the packaging </p><p>and let temper on a plate with paper towels
1
Bring a large pot of water up to a boil.
2
Mince the shallot and 4 cloves of garlic. Keep separate
3
Make a traditional pad thai sauce, starring Thai tamarind! In a small pot over low heat, add a tablespoon of olive oil. Once warm, sweat half the shallot. Add a pinch of Anything Seasoning and then half the minced garlic. Saute until cooked, then whisk in the tamarind paste and palm sugar. The sugars will begin to bubble and caramelize when cooked. To halt the cooking process, add 1 teaspoon soy sauce, ½ teaspoon fish sauce, and water. Bring to a boil then remove from the heat. This is the Pad Thai sauce.
4
Slice the scallions into long thin strips.
5
Cut the lime into wedges.
6
Chop the peanuts.
7
Slice the chicken into 1 inch thick pieces.
How to Cook
1
Place your wok or cast iron pan on medium high heat. Add two tablespoons of olive oil.
2
Once the oil is hot, add the chicken and begin browning it. Add half the sauce and continue cooking until the meat is coated. Reduce the heat to medium.
3
Meanwhile, in the large pot, start cooking the rice noodles. Add in about 2 tablespoons of Anything Seasoning. Cook until al dente, about 8 minutes, then strain, reserving a half cup of the pasta cooking water.
4
To the wok, add in the other half of the minced shallot and garlic, and sweat into the chicken.
5
Once the alliums are fragrant, move everything in the pan to one side of the pan to make space. Crack the egg into the open space in the pan and scramble it. Then turn off the heat and let it sit until the noodles are ready to add in.
6
Once the noodles are fully cooked, add them to the wok with a splash more of the Pad Thai sauce as well as a little of the reserved noodle cooking water. Cook over medium heat until well coated. Turn off the heat and toss with the mung bean sprouts.
7
Plate up this beautiful dish and add the crushed peanuts on top. Add as much chili flakes as you’d like to spice up your life. Add some Thai basil for garnish. Use the lime wedges as garnish and to add a little kick of acid to finish. Boom! Thai food in your own home - take out who???
Chicken Pad Thai
By Tucker Ricchio·January 10, 2025
Total Time50 min
Servings4
ProteinPoultry
Savor the bold flavors of Chicken Pad Thai, featuring tender chicken, stir-fried rice noodles, and crisp mung bean sprouts tossed in a tangy tamarind sauce. Topped with crunchy peanuts, fresh Thai basil, and a squeeze of lime, this dish is vibrant, satisfying, and bursting with flavor!
Equipments
Cutting board
Knife
Wok, cast iron pan, or large skillet
Large pot with a lid
Strainer
Spatula
Tongs
Small pot
Whisk
Plate with paper towels
Half cup measuring cup
Ingredients
1 lb chicken thighs
6 oz pad thai rice noodles
1 large egg
1/2 bunch scallions
1 lime
1 cup mung bean sprouts
2 ounces roasted salted peanuts
3 tbsp olive oil
1 tsp chili flakes
2 cloves garlic
1/4 bunch Thai basil
For the sauce:
2 1/2 tbsp Thai tamarind paste
2 tbsp water
1/2 tsp fish sauce
1 tsp soy sauce
2 tsp palm sugar
2 cloves garlic
1/2 each shallot
2 tbsp Anything Seasoning
Step By Step
Instructions
Preparation
10 minutes before cooking, remove the chicken thighs from the packaging </p><p>and let temper on a plate with paper towels
1
Bring a large pot of water up to a boil.
2
Mince the shallot and 4 cloves of garlic. Keep separate
3
Make a traditional pad thai sauce, starring Thai tamarind! In a small pot over low heat, add a tablespoon of olive oil. Once warm, sweat half the shallot. Add a pinch of Anything Seasoning and then half the minced garlic. Saute until cooked, then whisk in the tamarind paste and palm sugar. The sugars will begin to bubble and caramelize when cooked. To halt the cooking process, add 1 teaspoon soy sauce, ½ teaspoon fish sauce, and water. Bring to a boil then remove from the heat. This is the Pad Thai sauce.
4
Slice the scallions into long thin strips.
5
Cut the lime into wedges.
6
Chop the peanuts.
7
Slice the chicken into 1 inch thick pieces.
How to Cook
1
Place your wok or cast iron pan on medium high heat. Add two tablespoons of olive oil.
2
Once the oil is hot, add the chicken and begin browning it. Add half the sauce and continue cooking until the meat is coated. Reduce the heat to medium.
3
Meanwhile, in the large pot, start cooking the rice noodles. Add in about 2 tablespoons of Anything Seasoning. Cook until al dente, about 8 minutes, then strain, reserving a half cup of the pasta cooking water.
4
To the wok, add in the other half of the minced shallot and garlic, and sweat into the chicken.
5
Once the alliums are fragrant, move everything in the pan to one side of the pan to make space. Crack the egg into the open space in the pan and scramble it. Then turn off the heat and let it sit until the noodles are ready to add in.
6
Once the noodles are fully cooked, add them to the wok with a splash more of the Pad Thai sauce as well as a little of the reserved noodle cooking water. Cook over medium heat until well coated. Turn off the heat and toss with the mung bean sprouts.
7
Plate up this beautiful dish and add the crushed peanuts on top. Add as much chili flakes as you’d like to spice up your life. Add some Thai basil for garnish. Use the lime wedges as garnish and to add a little kick of acid to finish. Boom! Thai food in your own home - take out who???
