dinner · asian
Classic Chicken & Peanut Pad Thai with Scrambled Egg & Bean Sprouts
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Instructions
1
Place dried flat rice noodles into a wide heatproof bowl and cover completely with boiling water to soak until pliable.
2
Whisk fish sauce, soy sauce, brown sugar, crushed red pepper, and juice of half the lime in a small prep bowl.
3
Heat 1 tbsp neutral vegetable oil in a large 12-inch skillet or wok over high heat until shimmering hot.
4
Add sliced chicken breast strips in an even single layer and sear undisturbed for 2 minutes until browned on bottom.
5
Stir-fry chicken for 2 minutes until cooked through, then push seared chicken strips to the skillet outer rim.
6
Add remaining 1 tbsp neutral vegetable oil to the skillet center along with sliced shallot and minced garlic.
7
Sauté aromatics for 1 minute until fragrant, then pour beaten eggs into the empty center and scramble until softly set.
8
Drain softened noodles thoroughly in a colander, shaking off excess water, and immediately drop noodles directly into the hot skillet.
9
Pour whisked Pad Thai sauce over noodles and toss vigorously with tongs over high heat for 2 minutes until glazed.
10
Remove skillet from burner, fold in crisp bean sprouts and green onion batons, tossing gently in residual heat.
11
Divide chicken Pad Thai into warm bowls, scattering crushed roasted peanuts over top and serving with fresh lime wedges.
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