Chef Serge: Chicken Pad Thai


Chicken Pad Thai

  • 10 oz Thai rice noodles, cooked according to package directions


  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 lb boneless skinless chicken breasts , sliced into small strips
  • 2 Tbsp vegetable oil
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, green tops only, cut into ¼” pieces
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, finely chopped
  • Red pepper flakes
  • Lime wedges


In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish
sauce, set aside.

While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over
medium-high heat. Once hot add chicken and saute until cooked through, about 4 – 6

Transfer chicken to a plate and cover to keep warm, leaving oil in pan. Add bell pepper and
carrots and saute 1 – 2 minutes then add garlic and green onions saute 1 minute longer.
Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs
have cooked through. Add in chicken, warm noodles and sauce and toss everything together
and cook 1 – 2 minutes.
Serve warm topped with cilantro, peanuts and red pepper flakes with a wedge of lime to
squeeze over the top


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