Chicken Pad Thai

I didn’t grow up eating much Asian food so as an adult, I don’t particularly have a taste for it.  However, I married a man who is Asian and loves Asian food, so I’ve been determined to learn how to make a few good Asian meals.  Now obviously, the food differs across Asia, depending on what region you are in.  However, there are still some flavors that seem to appear often in many of their regional foods.  So please forgive me for this being slightly Americanized… it is, however, one of my husband’s favorite meals that I cook.  🙂

Chicken Pad Thai

For the sauce:

  • 3/4 c. water
  • 1/2 c. brown sugar
  • juice from 2 limes
  • 3/4 c. creamy peanut butter
  • 2 tbsp. Worcestershire sauce
  • 1/4 c. soy sauce
  • 6 cloves garlic, minced
  • 1/4 c. sriracha sauce (+/- depending on how spicy you want it)
  • Pinch of salt
  • Pinch of pepper

For the Pad Thai:

  • 12 oz. egg noodles (I like extra wide)
  • Olive oil
  • 3 eggs
  • .75-1 lb. boneless, skinless chicken cutlets
  • 1/2 c. peanuts, crushed
  • 5 oz. Matchstick carrots
  • 1/4 c. green scallions, chopped
  • 2 tsp. cilantro, chopped finely
  1. Combine all of the ingredients for the sauce and let it sit while you cook the Pad Thai.  It’s OK if it looks a little chunky.
  2. Cook the noodles according to the directions on the package.  Once drained, drizzle with olive oil and toss a bit so that they will not stick.
  3. While the noodles are cooking, drizzle some olive oil in a pan and scramble the eggs over medium heat.  Salt and pepper them.  Set the eggs aside.
  4. If needed, drizzle some more olive oil into the pan.  Toss in peanuts and cook for about 2 minutes.  Set the peanuts aside.
  5. If needed, drizzle some more olive oil into the pan.  Toss in carrots and cook for about 4 minutes.  Set carrots aside.
  6. If needed, drizzle some olive oil in the pan.  Cook chicken for about 4 minutes on each side, or until cooked thoroughly.  Let chicken rest for about 5 minutes and then cut into bite-sized pieces.
  7. Toss noodles with the sauce over medium heat.  Toss in remaining ingredients.

Again, I don’t claim for this to be authentic but I do swear that it’s delicious!  🙂




8 thoughts on “Chicken Pad Thai

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