RCI-ND.006.0057.001
Pad Thai by JpFan01
Submitted by Jpfan01 Alright. I made this thread because of the gbsfood thread going on collecting all the recipies. I tried to share it using the website I made for this recipe but was told it needed to be in a gbs thread. So here you go.
Prep40 min
Cook25 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1 unit
- 2 tsp
- 5 tbsp
- 5 tbsp
- Sriracha Paste (If you're a puss use 5)6-7 tablespoons
- 5 tablespoons
- Thai noodles (called Banh Pho)1 unit
- 14 tbsp
- 2/3 cup
- 1/3 cup
- 1/3 cup
- 1/2 cup
- 1 tablespoon
- 1 tablespoon
- 3 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Slice the chicken breast into thin, bite-sized strips, approximately 1/4 inch thick. Pat dry with paper towels to remove excess moisture and ensure better browning during cooking.
2
Chop the white onion into small dice (about 1/4 inch pieces) and slice the scallions into 1-inch segments, keeping white and green parts separate for different timing. Mince the garlic or measure out garlic powder for later use.
3
Soak the Thai noodles in room-temperature water for 20-30 minutes until they are pliable but still firm, then drain thoroughly. This prevents them from becoming mushy during the stir-fry.
25 minutes
4
In a small bowl, whisk together the fish sauce, lime juice, water, brown sugar, sriracha paste, and sesame oil until the sugar dissolves completely. Taste and adjust seasoning as desired; set the sauce mixture aside.
5
In another small bowl, beat the eggs with milk and a pinch of garlic powder or paprika. This mixture will be cooked separately to create a cooked egg component for the noodles.
6
Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, which will help thicken the sauce slightly as it cooks. Set aside.
7
Heat the peanut oil in a large wok or skillet over high heat until it shimmers and is nearly smoking. Working in batches if necessary, add the chicken strips and cook until golden brown and cooked through, approximately 5-7 minutes total.
7 minutes
8
Push the cooked chicken to the side of the wok and pour the beaten egg mixture into the empty space. Scramble gently until barely set, about 1-2 minutes, then fold into the chicken.
2 minutes
9
Add the diced white onion to the wok and stir-fry for 1-2 minutes until it begins to soften and become translucent.
2 minutes
10
Add the drained noodles to the wok and break them apart gently with two utensils while tossing. Pour the prepared sauce over the noodles and continue tossing constantly for 2-3 minutes until the noodles are coated and beginning to soften.
3 minutes
11
Stir in the cornstarch slurry and toss continuously for 1 minute to lightly thicken the sauce. Add paprika, white parts of scallions, and the salted and unsalted peanuts; toss everything together.
1 minutes
12
Transfer to serving plates and top with fresh bean sprouts and green scallion pieces. Serve immediately while the noodles are hot and the flavors are vibrant.