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Weeknight Pad Thai

Restaurant style pad-Thai with seared chicken, toasted peanuts, cilantro, carrots and broccoli all stir fried with a tangy-salty and sweet sauce.
Difficulty: Easy
Time: 45-50 min

Restaurant style pad-Thai with seared chicken, toasted peanuts, cilantro, carrots and broccoli all stir fried with a tangy-salty and sweet sauce.

Ingredients
Pad thai sauce
Rice noodles
Tamarind concentrate
Carrot
Broccoli
Cilantro
Roasted peanuts
Chicken breast
Egg

Cooking terms for this recipe

Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium pot
Large deep sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe card before getting started. Wash and dry produce. Bring 6 cups of salted water to a boil. Rough chop peanuts. Remove top and peel from carrot and discard; then, cut in half and julienne into 1" sticks. Cut broccoli into florets, then cut broccoli stalk into small cubes. Tear cilantro leaves and stems. Crack egg into a small bowl, season with a pinch of salt and pepper, beat until incorporated and beginning to froth. Remove chicken breasts from package; rinse and pat dry. Dice chicken into 1" pieces.

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Step 2: COOK NOODLES

Add thick rice noodles to boiling water; cook at a rolling boil for 10-12 min until noodles are al dente. Reserve ¼ cup pasta water and set aside. Drain, return to pot and toss with 1 tsp. oil to prevent noodles from sticking. While noodles are cooking, begin toasting peanuts (Step #3).

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Step 3: TOAST NUTS

Add peanuts to large, deep sauté pan over medium heat. Toast for 3-4 min until lightly browned and aromatic. Remove from pan and set aside.

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Step 4: MAKE BASE

Season chicken with a pinch of salt and pepper. Add to previously used pan and sear over medium heat for 4-6 min until golden browned on all sides. Combine tamari-sugar base, tamarind paste and reserved pasta water until incorporated. Add to chicken and bring to a simmer.

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Step 5: FINISH PAD THAI

Add rice noodles, carrots and broccoli to pan and stir-fry for 2-3 min until most of the sauce has been absorbed. Carefully using spoon or sauté pan push pad Thai to one side of the pan. Add eggs to the other side and allow to cook scrambling halfway until done. Don't worry if the egg combines with the pad Thai a little. Once eggs are cooked toss pad Thai together until incorporated and stir-fry another 1-2 min.

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Step 6: PLATE YOUR DISH

Divide pad Thai between two bowls. Top with toasted peanuts and cilantro. Enjoy!