Chicken Pad Thai Recipe

My recipe is adapted off Creme de la Crumb’s Chicken pad Thai. It can be found here.

This recipe serves 7 very hungry carbo-loading triathletes.

  • 3 boxes of flat rice noodles
  • 3 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste
  • 7 eggs
  • 1 bag fresh bean sprouts
  • 1 bunch sliced green onions
  • 1 bunch cilantro, roughly chopped
  • 1 jalapeño
  • 1 can of crushed peanuts
  • 4 limes quartered
  • sauce: Passage Foods Passage to Thailand Stir fry Sauce, Pad Thai, Mild
  1. Cook the rice noodles according to the package directions.
  2. Season chicken with salt and pepper to taste. Cook chicken in a large, as big as you can find, nonstick pan over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside. It will probably have to be done in batches.
  3. Crack eggs over the preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon like making scrambled eggs. Continue to cook  until fully cooked.
  4. Add the green onions, bean sprouts, chicken and sauce.
  5. Add noodles and toss to coat the noodles in the sauce.
  6. Place the the chopped cilantro, peanuts, limes and jalapeño on a serving dish or bowl so each individual can add for their own taste.

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