My girlfriend and I were craving pad Thai! So we looked at a few recipes and made our version. It is not exactly traditional pad Thai, so -- lo and behold -- the name!
Ingredients
- boneless, skinless chicken breast halves: 1 pound (cut into bite-size pieces)
- salt and ground black pepper: (to taste)
- white sugar: 0.75 cup
- ground cayenne pepper: 1 tsp
- white wine vinegar: 3 Tbsp
- fish sauce: 6 Tbsp
- creamy peanut butter: 1 Tbsp
- olive oil: 1 Tbsp
- garlic: 5 clove (minced)
- eggs, lightly: 4 piece (beaten)
- pad Thai rice noodles: 1 pack (16 ounce pack)
- bean sprouts: 0.5 cup (fresh)
- beef broth: 2 cups
- green onion: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil.
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Season chicken with salt and black pepper; set aside.
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Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
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Coat the inside of a large skillet or wok with olive oil and place over high heat.
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Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
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Remove chicken and set aside in a bowl.
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Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
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Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
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Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
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Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
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Drain the noodles.
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Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
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Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
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Sprinkle with green onions to serve..
