One Pot Pad Thai Recipe

Name: One Pot Pad Thai Recipe
Cuisine: Asian, Thai
Ingredients: 1 tablespoon peanut oil; 350 grams lean chicken breasts; 200 grams rice noodles; 2 medium carrots; 2 medium eggs; 3 scallions; 2 teaspoons minced ginger; 2 teaspoons minced garlic; crushed peanuts, lime and fresh cilantro to finish; salt & pepper to taste; For the Sauce; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 2 tablespoons lime juice; 1 tablespoon sriracha you can add more if you want it more spicy

11 steps

Updated at: Mon, 18 Sep 2023 08:14:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1880.1 kcal (94%)

Total Fat70.2 g (100%)

Carbs214.7 g (83%)

Sugars34.5 g (38%)

Protein96.3 g (193%)

Sodium7876 mg (394%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare all

Step 2

Slice the chicken breasts into thin, bite-sized strips, ensuring they are lean and free from any gristle. Set them aside. Peel the carrots and cut them into fine matchsticks or julienne them for a delicate crunch. Trim the scallions (just the green part) and slice them diagonally to add a vibrant green to your dish.

Step 3

Next, take the rice noodles. Immerse them in hot water for 15-20 minutes. This gentle soaking will soften them, preparing them for their role in the dish, yet allowing them to maintain their structure and not turn mushy during the cooking process.

Step 4

Step 5

Now it's time to create your sauce. Combine the soy sauce, rice vinegar, sesame oil, fish sauce, brown sugar, lime juice, and sriracha in a bowl. Stir them together until the brown sugar is fully dissolved. Heat the peanut oil in a large pan over medium heat. Add the sliced chicken breast, season with salt and pepper, and cook until it turns a beautiful golden brown, ensuring it's cooked through.

Step 6

Push the chicken to one side of the pan and crack the eggs into the other side. Stir them quickly, scrambling them in the rich juices of the pan. Once the eggs are cooked, mix them with the chicken, and add minced ginger and garlic, julienned carrots and the soaked and drained rice noodles . Pour over the prepared sauce, making sure every is bathed in its flavorful embrace.

Step 7

Step 8

So Good!

Step 9

Toss everything together and cook for a few more minutes until the noodles have absorbed the sauce and the dish is heated through. Stir in the green parts of the scallions (reserving a few for garnish). Sprinkle with crushed peanuts, the remaining scallions, and a handful of fresh cilantro. Add lime wedges on the side for that final squeeze of tangy brightness.

Step 10

Notes

Step 11

It's crucial not to over-soak your rice noodles. They should be pliable but not overly soft before you add them to the pan. Remember, they'll continue to cook once they hit the heat and absorb the sauce.

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