Recipe by Marge Perry & David Bonom for Anolon US
Make the universally beloved Thai dish at home in less than 20 minutes—without shortcutting on flavour. In this version, we start with raw chicken, but you can add leftover cooked chicken (or any leftover cooked meat) at the end to make it even easier. Also delicious when made with prawns, or use tofu for a vegetarian alternative.
- 220g pad Thai noodles (flat rice noodles)
- 1/3 cup tomato sauce
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 3 tablespoons peanut oil, divided
- 3 large eggs, lightly beaten
- 340g boneless skinless chicken breast halves, cut into 1 1/2-inch long strips
- 2 garlic cloves, minced
- 1 1/2 cups chopped spring onions
- 1 cup bean sprouts
- 1/2 cup finely chopped peanuts
- Lime wedges
- Cook noodles according to package directions; drain.
- Combine the tomato sauce, fish sauce, and sugar in a small bowl.
- Heat 1 tablespoon of the oil in a large Skillet or Wok pan over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
- Return the skillet to the stove and heat 1 tablespoon of the oil; add the chicken and cook, stirring often, until lightly browned and cooked through, about 4-5 minutes, and transfer to the bowl with the eggs.
- Return skillet to the heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook 45 seconds or until just starting to brown.
- Stir in the noodles and reserved chicken and egg mixture and cook until hot, 1-2 minutes. Add the ketchup mixture and cook, tossing, 1 minute. Stir in the green onions and remove from the heat.
- Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.