P.F. Chang's Pad Thai Recipe
Ok, I'll tell you guys now: PF Chang's pad thai gets its edge from the sauce—so...don’t skimp on the tamarind paste!I always have everything chopped and ready before cooking because once the wok gets going, things move fast!Shrimp or chicken work well, but if you want the most authentic result, go for both.The crushed peanuts on top add the crunch that makes every bite interesting, and fresh lime juice brightens everything up.A good wok makes a huge difference, but a large skillet on high heat will also do the job!
Ingredients
- 8 oz. Rice Noodles dry
- 1 lb. Chicken Breast sliced thin
- 2 tbsp Vegetable Oil
- 2 Eggs
- 1 cup Bean Sprouts
- 3 Green Onions chopped
- 1/4 cup Peanuts crushed
- 1/4 cup Fresh Cilantro chopped
- 3 tbsp Fish Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 1 tbsp Tamarind Paste
- 1 tbsp Lime Juice
- 1/2 tsp Red Pepper Flakes
- 2 cloves Garlic minced
Instructions
- Soak rice noodles in warm water for about 30 minutes until they become soft.
- This step makes them easy to cook later.
- In a large skillet, heat vegetable oil over medium heat and add the minced garlic.
- Add the sliced chicken, cooking until it is well done, about 5-7 minutes.
- Push the chicken to one side of the skillet and crack in the eggs.
- Scramble them lightly before mixing them thoroughly with the chicken.
- Add the soaked noodles to the skillet along with the bean sprouts, green onions, and the sauce mixture.
- Toss everything together for about 5 minutes.
- Top the Pad Thai with crushed peanuts and fresh cilantro before serving.
- Allow the flavors to meld for a delicious finish.
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