Chicken Pad Thai

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Our favorite Thai restaurant in the area so far is Krung Thai and although my favorite dishes are the special noodles of the house and pad see ew, I noticed that they had their recipe for pad thai up on their site so I decided to take a stab at it.

I changed it quite a bit based on my preferences and what I had access to, but overall it’s still pad thai and still quite delicious. I did overcook the noodles the first time because I just wasn’t vigilant enough and had forgotten how easy it is to overcook rice noodles, or any noodles for that matter. Next time I think it will turn out better if I go through the steps quicker instead of letting it cook so much in between (I have a tendency to run into the other room to check the recipe on my computer in between steps) and I plan to add some spicy hotness with crushed red peppers or powdered cayenne. You can find the original recipe on the Krung Thai site. Here is my modified version:

  • 7-8oz (250g) of rice noodles (sen lek)
  • 3 tablespoons oil
  • 3 garlic cloves, minced
  • 3 chicken breasts (about 1.5 lbs?)
  • .25 C fish sauce (nam pla)
  • .25 C sugar
  • 2 T lemon juice
  • 1 T paprika
  • 1 egg, beaten
  • .25 cup chopped green onions
  • .5 C ground roasted peanuts
  • 1 cup bean sprouts

Garnish:

  • .5 C bean sprouts
  • .5 C chopped green onions
  • 1-2 limes, cut into wedges
  • .5 C ground roasted peanuts
  1. Soak the rice noodles in warm water for 15 minutes or until soft, Drain, and set aside.
  2. Heat a large skillet until hot, then add the oil.
  3. Add the chicken and stir-fry until cooked.
  4. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
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  6. Add the fish sauce, sugar, lemon juice and paprika. Stir-fry the mixture until thoroughly combined.
  7. Stir in the egg. Then turn the heat to med-high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over, medium-high heat for about 2 minutes until most of the liquid is reduced. (I had already cooked it for a while so the liquid was already reduced.)
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  9. Mix in the chives, peanuts and bean sprouts.
  10. Place on a serving dish, arrange the garnish of bean sprouts, chives, lime and peanuts then serve.

Considering it was not much more difficult to make than the Thai Kitchen packaged pad thai and it’s a heckuva lot cheaper, I’ll stick with this recipe for now.

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2 thoughts on “Chicken Pad Thai

  1. This is not that different than the Sawatdee Cookbook’s Pad Thai recipe (which Al has, by the way).

  2. @ Matthew Kuzma
    Really? It seems so different from Sawatdee’s version. I really have to try theirs when I’m in MN again.

    BTW, in the past few weeks we’ve tried pad thai from a couple more places out here. Regent thai in San Francisco and Thai Basil in Sacramento and I’m pretty sure neither were the style you were asking about, but like I said, I think I have to try it again when I’m in MN to be sure.

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