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Chicken Pad Thai

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Thai
Chicken Pad Thai
Ingredients
  • 1 (12 ounce) package rice noodles
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup vegetable oil
  • 4 eggs
  • 3 tablespoons white sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon white wine vinegar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/4 cup crushed peanuts
  • 1 lemon, cut into wedges
Instructions
1
Acquire all necessary components.
2
Submerge rice noodles in chilled water until they become pliable, approximately 30 to 50 minutes. Discard excess water and reserve the noodles for later use.
3
Concurrently, melt butter in a large cooking vessel; introduce chicken and cook until it reaches a browned state. Remove the cooked chicken from the wok and set it aside for incorporation into subsequent steps.
4
Heat a suitable oil in the wok over medium-high heat. Introduce eggs into the hot oil and cook until they achieve a solid consistency. Combine the cooked chicken with the eggs in the wok and continue to cook for an additional 5 minutes.
5
Combine the cooked noodles, sugar, fish sauce, vinegar, and red pepper in the wok; stir until the noodles are tender to the touch. Make any necessary adjustments to the seasoning to suit individual taste preferences.
6
Add bean sprouts to the wok and cook for 3 minutes, allowing them to retain their crunch.
7
Present the dish garnished with green onions, crushed peanuts, and a wedge of lemon for added flavor and visual appeal.