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Recipe by Batsheva Kanter

Quick Easy Pad Thai

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Quick Easy Pad Thai
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Peanuts - Soy - Egg - Sesame
45 Minutes
Diets
- Low Carb

I fell in love with this dish years ago but only recently discovered how easy it is to make at home. I love the mix of flavors and textures; salty, sweet, sour, crunchy, soft, chewy. Also, I pretty much like anything with soy sauce in it.  This is a one-pan dinner that cooks quickly, and you can easily add and substitute vegetables or protein to suit your own taste or diet. I like to add chicken to make it a complete hearty meal but you can leave it out to keep it vegetarian.

Ingredients

Main ingredients

  • 1 pound chicken breast or chicken tenders, cut into strips

  • 1/4 cup corn starch

  • 1 (8-ounce) package thin rice noodles

  • 4 scallions sliced thin (white and green parts)

  • 3 cups julienned green papaya (optional)

  • 2 cups bean sprouts

  • 2 eggs

  • Gefen Olive Oil, for sauteing

  • 3 tablespoons Glicks Soy Sauce

  • 3 tablespoons Gefen Sesame Oil

  • 3 tablespoons tamarind paste (can be substituted with 2 tablespoons lime juice)

  • 1 red pepper, cut into thin strips

  • 1/2 cup chopped roasted peanuts

  • 1/2 cup fresh cilantro leaves

Directions

Make the Pad Thai

1.

Soak rice noodles in boiling water for 2-3 minutes until al dente.

2.

Whisk eggs and add a pinch of salt.

3.

Coat pan with olive oil and add egg to frying pan to create an omelet. Remove from pan when egg is done. Set aside and cut into small pieces when cooled.

4.

Add chicken and corn starch to a gallon size bag and shake until chicken is completely coated in corn starch.

5.

Coat large frying pan with olive oil. Add chicken to pan and cook until browned on both sides. Don’t worry about it cooking through. You will be adding it back to the pan. Remove from pan and set aside.

6.

Add olive oil to pan to coat. Saute scallions for 3 minutes.

7.

Add peppers, bean sprouts and green papaya (optional). Saute a few minutes.

8.

Add rice noodles, chicken, eggs and sauce.

9.

Toss to coat and cook a few minutes more until chicken is cooked through. Serve topped with chopped peanuts and fresh cilantro.

About

To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.

Recipe tags

Asian flavors chicken breast easy dinner easy supper family dinners healthy one-pot dishes pareve option quick-and-easy savory simple suppers stir fry super easy
Quick Easy Pad Thai

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Mire
Mire
6 months ago
0
Chaya
Chaya
5 years ago

Freezer friendly? Does this freeze?

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Cnooymow{shman
Cnooymow{shman
Reply to  Chaya
5 years ago

I have never fried things with these ingredients. I would err on the side of making it fresh.

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wpdiscuz   wpDiscuz

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