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Weeknight Chicken Pad Thai with Seared Vegetables

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: 35-40 min
This dish is Gluten-Free
Calories: 630 Fat: 14g Carbs: 79g Protein: 50g

Pad Thai is a traditional stir-fried rice noodle dish from Thailand that is commonly eaten as a street food or at casual restaurants. The noodles, meat, egg, and vegetables are cooked in a tangy sauce made from tamarind fruit. This version has every­thing you love about the take-out classic, but with some added vegetables for more good-for-you nutrients. Skip the delivery and make this easy noodle dish tonight.

Ingredients
Rice noodles
Tamarind concentrate
Carrot
Broccoli
Cilantro
Chicken breast
Egg
Peanuts
Sweet tamari sauce

Cooking terms for this recipe

Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Sear To cook the surface of meat very quickly with intense heat.
Julienne To slice into thin strips about the size of matchsticks.
Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

What you need

Medium pot

Two small mixing bowls

Large deep sauté pan or skillet

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring a medium pot of salted water to a boil. 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

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Step 2: COOK NOODLES

Bring 6 cups of water with a pinch of salt to a boil in a medium pot over medium heat. When water reaches a rolling boil, add rice noodles and cook until al dente 5-6 min. Reserve ¼ cup pasta water. Drain noodles and return to pot. Toss with 1 tsp. oil. While noodles are cooking, proceed with Step #3.

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Step 3: TOAST PEANUTS

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.

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Step 4: COOK 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.

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Step 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.

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Step 6: PLATE YOUR DISH

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