Pad Thai
Course
Main Dish
Cuisine
Asian
Servings
Prep Time
4
10
minutes
Cook Time
35
minutes
Servings
Prep Time
4
10
minutes
Cook Time
35
minutes
Ingredients
Pasta
8
ounces
flat rice noodles
1
lb
boneless skinless chicken breast
1
onion
roughly sliced
2
large garlic clove
minced
2
tbsp
ginger
freshly grated
4-5
scallions
white and green parts separated and thinly sliced
4
eggs
whisked
2
cups
bean sprouts
6
radishes
thinly sliced
Sauce
3
tablespoons
soy sauce
1
tablespoon
sriracha
2
tablespoons
lime juice
2
tablespoons
canola/vegetable oil
2
tablespoons
brown sugar
Instructions
Cook noodles according to package. Drain
Season the chicken with salt and freshly cracked black pepper and cook the chicken according to The Kitchn method for cooking perfect chicken breast
Whisk together all sauce ingredients and set aside.
In a large nonstick skillet, heat olive oil over medium-high heat. Add onions and sauté until golden. Add in scallion whites, garlic and ginger, stirring constantly, until fragrant, about 30 seconds. Add eggs, scraping up the eggs to break it up.
Dice up the chicken, add into the pan and cook for 2 minutes.
Add the noodles and scallions green.
Add the sauce and toss to coat the noodles.
Add the bean sprouts and radishes, cook for 2 minutes and serve hot.