Chicken Pad Thai!

CHICOPEE, Mass. (Mass Appeal) -Are you looking for a dinner that’s quick to make and budget friendly? Personal Chef Bill Collins from, showed us how to make the perfect chicken pad thai.

Chicken Pad Thai

1/2 lb Pad Thai (rice) noodles
2-4 tablespoons cooking oil
1/2 cup water
1/4 cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
6 shakes Tabasco
1 boneless, skinless chicken breast, cut into bite-sized pieces or strips
1/2 pound bean sprouts
3 garlic cloves, peeled and minced
1 egg (optional), beaten
1/4 cup peanuts, finely chopped
3 scallions, sliced

Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions.  You can even leave them for a few hours.  They won’t disintegrate.
Combine water, fish sauce, sugar, lime juice, paprika, and Tabasco in a bowl.  Set aside.
When noodles are done soaking, drain and set aside
In a wok or large skillet, over a high heat, add approximately ½ tablespoon of oil, and cook the egg. Remove from pan.  Repeat this process with the chicken, shrimp, and tofu.  Remove each item from pan after they’re cooked
Add ½ tablespoon of oil to the pan, then the garlic and 1 tablespoon of the peanuts.  Sauté for 30 seconds, or until the garlic becomes fragrant.
Add the noodles and fish sauce mixture to the pan. Cook over a medium-high heat for 2-3 minutes, or until the noodles are cooked through.
Add the egg, chicken, shrimp, and tofu back into the pan to reheat.
Remove from the heat, and add the spouts and scallions and combine.  Remove from pan, and place on serving platter.
Spread the remaining peanuts over the top, and serve

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