Jump to recipe
This meal feels â€œgourmetâ€ but in reality, took less than 20 minutes to throw together. I also remembered AFTER I shot this video that I forgot a pretty important ingredientâ€¦ EGGS! Iâ€™m adding them to the recipe but theyâ€™re not shown in the video. How dare I forget the eggs!
Letâ€™s make it!
SAUCE: 2 tbsp sesame oil, 2 tbsp rice vinegar, 2 tbsp fish sauce, 4 tbsp soy sauce, 4 tbsp peanut butter, 3/4 cup water, juice of 1 large lime, & red pepper powder (to taste).
2 diced shallots
1 diced jalapeÃ±o
1 lb ground chicken
2 tbsp butter
2 tbsp minced garlic
2 tbsp minced fresh ginger
Steamed edamame peas
Steamed bean sprouts
Toppings: peanuts, cilantro, Thai Basil, and fresh lime.
Whisk together sauce ingredients. This recipe also makes a lot of sauce but I saved a bit and re-poured some on my pad Thai when reheating the next day.
Bring a large pot of salted water to a boil and cook your pad Thai noodles until Al dente (this helps them not fall apart & stick when sautÃ©ing). Drain, rinse well with cold water, and set aside.
Heat 2 tbsp sesame oil in a large pan or wok and add diced shallots and diced jalapeÃ±o. Cook until tender.
Add ground chicken & brown completely.
Add butter, minced garlic, and minced fresh ginger. SautÃ© 1-2 minutes until itâ€™s smelling BOMB.
Add the Al dente noodles and as much of the sauce as youâ€™d like to the pan and sautÃ© for 5 minutes to let everything combine.
This is when youâ€™d add some scrambled eggs to the mix and I also added steamed edamame peas & bean sprouts. Toss and plate!
Top with your favorites - I did peanuts, cilantro, Thai Basil, and fresh lime.
SHOP THE POST