Recipe courtesy of Thai Place
Thai Place Phad Thai Chicken Thai Hot
- Level: Easy
- Yield: 1 serving
- Total: 4 hr 30 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 10 min
Ingredients
One 16-ounce package medium-size rice noodles
3 tablespoons vegetable oil
4 ounces sliced chicken breast
2 eggs
1 ounce diced white onion
2 teaspoons Spanish paprika
2 ounces fish sauce
2 ounces distilled amber vinegar
2 ounces tamarind nectar or puree
1/2 cup sugar
3 tablespoons ground and roasted Thai chile
2 ounces sliced green cabbage
2 ounces sliced green onions
2 ounces fresh peanuts, ground and roasted
2 ounces fresh bean sprouts
1 fresh lime, cut into wedges
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.