Recipe courtesy of Thai Place
Show: Heat Seekers
Episode: Kansas City
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Thai Place Phad Thai Chicken Thai Hot
Total:
4 hr 30 min
Prep:
20 min
Inactive:
4 hr
Cook:
10 min
Yield:
1 serving
Level:
Easy
Total:
4 hr 30 min
Prep:
20 min
Inactive:
4 hr
Cook:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

Soak the noodles in cold water for 4 hours, and then drain. 

Heat a medium wok over high heat for 2 to 3 minutes. Add the oil to the hot wok and swirl using a ladle. Allow the oil to heat to almost the smoke point. Add the chicken and cook for 30 seconds. Then add the eggs and cook for 1 to 2 minutes. Don't stir the eggs too much. You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible. Keep the eggs separate from the chicken as best as you can. 

When the eggs and chicken begin to brown, add the white onions and the noodles. Toss the noodles and stir occasionally to loosen the noodles and cook evenly. After 1 to 2 minutes the noodles should begin to soften. Add the paprika, fish sauce, vinegar and tamarind. Cook for 1 to 2 more minutes, and then lower heat to medium. Add the sugar, Thai chile, cabbage and green onions. Cook for about 1 minute. After the noodles begin to caramelize with the sugar, it is done. Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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