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I love Pad Thai, and I can literally have it every week and not get sick of it. I finally decided to try to make it at home, and after researching and combining up to 4 different recipes I finally found a process for delicious homemade Chicken Pad Thai.
Marinate the Chicken: Cut up 2 chicken breasts into small cubes and marinate for at least 15 minutes in a mixture of the following:
- 6 tbsp soy sauce
- 2 tsp corn starch
Noodles: Take 8 oz dried Thai noodles (I just used the dry packaged pho noodles) and soak in hot water for 20-25 minutes (should not be too soft). Be sure to cut up the noodles because it will be easier to eat once all cooked.
Pad Thai Sauce: To save time I purchased bottled Pad Thai Sauce (found at the Asian market). Combine one cup of the Pad Thai sauce with 3 tbsp of brown sugar, 1 tsp paprika, 1 tsp of chili powder, and ground pepper. Paprika and chile powder are optional.
Putting everything together: Heat a few tablespoons of peanut oil on high heat in a large frying pan (or wok). Scramble in 3 eggs and then set aside. Then, add 3 minced garlic cloves and 1 minced shallot with the marinated chicken. Cook the chicken fully, then add the drained noodles and the Pad Thai sauce. Mix thoroughly and let the sauce reduce in medium to low heat (mixing every so often). You can always add more than 1 cup of the sauce if needed (1 to 1 and a half cup usually is enough for me). I also added extra firm tofu to the pad thai but that is always optional.
Once all of the sauce has reduced and the noodles are to your liking, you can plate and serve with shredded carrots, cabbage, bean sprouts, crushed peanuts, and a lime wedge.
This turned out amazingly and was a hit with my boyfriend! The recipe is definitely a keeper.
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