Daphne Oz's Chicken Pad Thai

Daphne Oz
Servings: 4
1 to 30 min

Rice Noodles with Chicken and Vegetables

  • Ingredients
  • step-by-step directions
Daphne Oz's Chicken Pad Thai
  • Vegetable Oil
  • 8 ounce Pad Thai Rice Noodles
  • 1/2 cup Peanuts
  • 2 Eggs
  • 1/2 pound Boneless Skinless Chicken Breast (thinly sliced)
  • 4 cloves Garlic (minced)
  • 1 cup Carrots (julienned)
  • 1 cup Bean Sprouts
  • 4 Scallions (thinly sliced)
  • 1/4 cup Cilantro (roughly chopped for garnish)
  • 2 Limes (cut into wedges for garnish)
For the Sauce:
  • 1/2 cup Water
  • 1/4 cup Light Brown Sugar
  • 1/4 tablespoon fresh Lime juice
  • 1/4 cup Creamy Peanut Butter
  • 1 1/2 teaspoons Worcestershire Sauce
  • 3 tablespoons Soy Sauce
  • 4 cloves Garlic (minced)
  • 1/4 teaspoon Thai Chili Sauce or Sambal (plus more to serve)
  • Place the noodles in a large bowl and pour enough boiling water over to cover. Allow to sit for 6 to 8 minutes and drain the water from the noodles.  Toss with 1 tablespoon of vegetable oil to prevent the noodles from sticking together and set aside.
  • In a large nonstick skillet or wok, heat 1 tablespoon of oil over medium heat.  Add the peanuts and allow them to fry for 30 seconds.  Remove from pan and set aside. Roughly chop when cooled. Next, crack the eggs into the pan and scramble until just slightly set.  Remove from pan and set aside.
  • In the same pan, heat the remaining 2 tablespoons of oil and add the garlic and chicken.  Stir until the chicken is fully cooked through, about 4 to 5 minutes. When the chicken is done, add the eggs, carrots, bean sprouts, sauce and noodles and toss to combine. Serve and garnish with cilantro, scallions, peanuts, lime wedges, and more chili sauce.
  • For the Sauce: In a sauce pot over medium heat, stir together the ingredients except the chili paste. Stir frequently as the mixture comes to a boil. Remove from heat and stir in chili paste to taste. Adjust seasoning as desired.
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