Chicken Pad Thai
IntroductionSplit 4-6 ways for a delicious deal. Split 4-6 ways for a delicious deal.
Annie Chun's Pad Thai Rice Noodles, 1 full box
*Tyson boneless, skinless chicken breast, 1 lb
*concentrate cooking tamarind, 1 tbsp
Sriracha Hot Sauce (Rooster sauce), 1.5 tbsp
Granulated Sugar, 1.5 tbsp
*Fish Sauce, 3 tbsp
Cilantro, raw, 4 tbsp
*1/2 med yellow onion
Garlic, 6 clove
Lime Juice, 4 tbsp
**Bean Sprout, fresh, 1.5 cup
*Peanut Oil, 4 tbsp
*Planters Dry Roasted Peanuts (Unsalted), 1 cup
IMPORTANT TIP: My family has had this with chicken, shrimp, and even firm tofu. It is delicious with whatever protein you choose to use and the instructions are always the same.
Alter the amount of sriracha (rooster sauce) to your tastes for heat. We use between 1 and 2 tbsp depending who all we're making it for. You could probably drop it as low as .5 tbsp or cut it altogether and still have a delicious sauce.
You can leave out the final garnish of lime juice and cilantro, but it really makes the dish pop to include it.
Combine Sriracha, fish sauce, 4 tbsp lime juice, tamarind concentrate, and sugar in small bowl. Mix well. Set aside.
To make dish:
Pour boiling water over noodles and wait 7 min, then drain and rinse thoroughly with cold water. Noodles will be slightly undercooked at this stage.
Cook chicken and veggies in 1/2 the oil. Set aside.
Cook eggs in rest of the oil.
Add noodles and sauce to cooked eggs. Cook until mostly absorbed.
Recombine with chicken mixture.
Add garnishes (juice from a wedge of lime and cilantro).
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMASILVERBEAR.