If you’re looking to cut down one pot while you’re making your Pad Thai follow these easy steps!
Mise en place the same way.
1. MISE EN PLACE: Read through entire recipe before getting started. Chop peanuts. Trim and peel carrot, then julienne. Cut broccoli into bite-size florets.* Tear cilantro leaves and tender cilantro stems into ½ inch pieces. In a small bowl, beat egg with a pinch of salt and pepper. Remove chicken breasts from package; rinse and dry. Cut into 1″ pieces. *If your broccoli has a large stalk, peel off the tough outer skin, finely chop and add to the florets.
2. TOAST PEANUTS (same way) In a large sauté pan or deep skillet, toast peanuts over medium-low heat, stirring occasionally, until golden brown and aromatic 3-4 min. Transfer to a small plate. Pro-tip: Nuts will release natural oils when toasting, and become shiny and browned when toasted.
3. COOK NOODLES: Add 2 1/2 cups water and a pinch of salt to previously used sauté pan and bring to a rolling boil. Then, add rice noodles and cook until al dente 5-6 min. Reserve ¼ cup pasta water. Drain noodles and toss with 1 tsp. oil; then, set aside. Wipe pan with a paper towel.
Finish steps 4, 5 & 6 the same way (we’ve added them below so you don’t have to go looking around).
4. SEAR CHICKEN: In previously used pan, heat 1 Tbsp. oil until shimmering. Season chicken with a pinch of salt and pepper. Add chicken and cook over medium-high heat, stirring occasionally, until golden brown, 4-6 min. Chicken will not be fully cooked at this point. In a small bowl, whisk sweet tamari sauce with tamarind concentrate and reserved pasta water. Add to chicken and bring to a simmer over medium heat, 2-3 min or until reduced by ¼. Note: when simmering sauce, you should see small bubbles on the surface. If not, increase heat slightly.
5. FINISH PAD THAI: Add cooked rice noodles, carrots and broccoli to chicken. Stir-fry until most of the sauce has been absorbed and noodles and vegetables are well-coated, 2-3 min. Using your spoon or spatula, push Pad Thai to one side of the pan. Add egg and allow to set for 1-2 min until edges look cooked. Scramble keeping separate from Pad Thai until cooked through. Mix egg into noodles and stir-fry 1-2 min more. USDA recommends cooking chicken to an internal temperature of 165°F.
6. PLATE YOUR DISH: Divide Pad Thai between two bowls. Garnish with toasted peanuts and cilantro. Enjoy!
So there it is, Weeknight Pad Thai with one less pot to clean. We love keeping the flavors intact but saving pots and pans wherever we can, because… well, no one needs to spend more time doing dishes. Enjoy, it’s been great cooking together!