Joe's Fusion Chicken Pad Thai
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt3 cup
White Sugar1 tsp
Ground Cayenne Pepper3 tbsps
White Wine Vinegar6 tbsps
Fish Sauce1 tbsp
Creamy Peanut Butter1 tbsp
Olive Oil5 cloves
Garlic (minced)4 large
Egg (lightly beaten)1 cup
Bean Sprouts (fresh)2 cups
Beef Broth1 cup
Green Onion (chopped)Directions:
1
Bring a large pot of water to a boil
2
Season chicken with salt and black pepper; set aside
3
Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl
4
Coat the inside of a large skillet or wok with olive oil and place over high heat
5
Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes
6
Remove chicken and set aside in a bowl
7
Lower the heat under the skillet to medium-low
8
Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes
9
Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes
10
Pour peanut sauce into the garlic and eggs, and stir to combine
11
Bring sauce to a simmer
12
Stir rice noodles into the boiling water
13
Cook until noodles are still slightly tough, about 5 minutes
14
Drain the noodles
15
Return chicken to the skillet with eggs and sauce
16
Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes
17
Stir bean sprouts, rice noodles
18
And beef broth into the skillet
19
Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes
20
Sprinkle with green onions to serve