Chicken Pad Thai

RECIPE
5502
Chicken Pad Thai
with roasted peanuts and scallions
I NGREDIENTS
4 2
2
2
1/2
1
2
2
½
1
2
Ounces Dried Rice Noodles (Banh Pho)
Chicken Breasts CUT INTO 1/4 x 2 INCH STRIPS
Scallions THINLY SLICED; WHITES SEPARATED FROM GREENS
LargeEggs
Cup Bean Sprouts
Lime QUARTERED
Tablespoons Roasted Peanuts COURSELY CHOPPED
Tablespoons Palm Sugar
Tablespoon Tamarind Concentrate
Tablespoon Fish Sauce
Teaspoons Chili Paste (OR AS MUCH AS DESIRED)
ecipes may require salt and pepper, olive oil, &
R
water. Have these on hand; we’ll provide the rest.
MAKES
35
MIN
2 servings
EQUIPMENT
INSTRUCTIONS
LARGE BOWL
MEDIUM POT
LARGE SKILLET OR WOK
Prior to cooking, read all instructions and prepare ingredients as listed on the front of this card.
1
2
3
4
Cook the Vegetables
Cook the Chicken
Saute the Scallions
Cook the Eggs
Bring about two quarts water to a boil. Place
noodles in large bowl and cover with boiling
water. Let soak for five to six minutes. Strain and
set aside.
Season chicken with desired amount of salt and
pepper.
Bring heat down to medium-low. Add one tbsp
olive oil to the skillet and once hot, add white
scallion pieces and stir constantly until
scallions become translucent, about 1 minute.
Add eggs and stir quickly to mix yolks and
whites. Continue to cook, stirring, until eggs
are set, about 30 seconds.
While water boils, combine palm sugar,
tamarind concentrate, fish sauce, and
desired amount of chili paste in small bowl.
Set aside.
In a wok or large skillet, heat two tbsp olive oil
over medium-high heat. Add chicken and stir
until cooked through, about 3 minutes. Transfer
chicken to plate and set aside.
QUICK TIPS
You might take the skillet off the heat
before adding the bean sprouts and lime
juice. The residual heat will be enough to
warm the sprouts without wilting them.
5
6
7
Add the Noodles, Chicken and Sauce
Finish the Dish
Plate the Dish
Add strained noodles, return heat to medium-high, and stir until noodles are
warmed through. Add cooked chicken and
prepared sauce. Stir until everything is well
coated.
Add bean sprouts and cook, stirring until
they are barely wilted, about 30 seconds.
Finish with juice of two lime wedges.
Transfer Pad Thai to two bowls. Garnish with
roasted peanuts and green scallions,
and serve with lime wedges.
Taste the noodles and add more salt or chili
paste if desired.
for recipe instructions and more, visit www.pantrystores.com