Chicken Pad Thai
I may have a slight obsession going on right now with Asian food. I mean, last week there was Pork Lo Mein which was pretty amazing.
Plus ,in a moment of weakness, I gave in to Alex when he suggested that he and I have Chinese take-out…..can you say kung pao chicken with fried rice?…..it might have been good…..OK, it was delicious!! Now today it’s Chicken Pad Thai, which is also pretty amazing!
Let me just say this about homemade Asian food. It’s so easy to make and when you’re making it yourself it can actually be healthy.
This Chicken Pad Thai takes just minutes to make and it has so much incredible flavor. The other great thing about making your own is that you can customize it to whatever level of spiciness you want, just add more or less of the sriracha sauce for your perfect level of zing.
Did I mention that you can also freeze this dish? So make yourself a big batch and freeze the leftovers in individual serving sizes for a quick and yummy lunch!
Chicken Pad Thai
- 1 (14 oz) pkg Asian rice noodles, cooked according to package instructions
- 2 tbsp vegetable oil
- 1 lb boneless chicken breast, cut into strips
- 1/2 cup green onion, sliced
- 2/3 cup shredded carrots
- 2 cloves garlic, minced
- 1 (15 oz) can lite coconut milk
- 1 tbsp soy sauce
- 1 tbsp Thai curry paste
- 2 to 4 tsp sriracha sauce, depending on the level of heat you want
- 1/2 cup cilantro, finely chopped
- 1/2 cup peanuts, roughly chopped, for garnish
In a medium bowl, whisk together coconut milk, soy sauce, Thai curry pasted and sriracha sauce. Set aside.
Place cooked noodles in a large bowl and coat with little bit of vegetable oil to keep them from sticking together. Set aside.
Heat oil in a wok over high heat.
Add chicken and stir fry until chicken is no longer pink (about 3-5 minutes).
Add carrots and stir fry for about 30 seconds. Add green onions and garlic and continue stir frying for about another minute.
Pour coconut milk mixture into the wok. Bring to a boil.
Pour mixture over rice noodles. Toss until noodles are well coated and all ingredients are well distributed. Add cilantro and toss into mixture.
Serve with chopped peanuts for garnish.
ENJOY!
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This looks delicious!
Made this today and it was delicious! Will be making again. My only suggestions is to clarify how many rice noodles to put because my grocery store carries different packages (the one I paid said for 4 servings to use only 1/2 the package). And to specify the garlic has to be minced because that threw me off for a minute. But the taste was fabulous, thank you!
Julie – I’m glad to hear you liked the recipe! Thanks for the feedback, I updated the ingredient list.
Hi –
This recipe looks really nice. I want to use it to cook for 40 people. It doesn’t say here how many people this serves. I was wondering so I could multiply the recipe?
Thanks for sharing.
Andy – The recipe as written will serve about 6 people and I think you could definitely multiply the recipe.
THANK YOU!!
Hi Lisa!
I have a question about freezing the dish. How do you thaw/reheat it? and for how long can it be kept in the freezer?
Also, have you ever frozen home made fried rice? I want to freeze mango fried rice but don’t know if the mangoes might get mushy and herbs such as basil might turn gross when reheated… anyway thanx in advance for your advice. 🙂
What type of Thai Curry Paste are you referring to? Something like either the green or red curry paste made by Thai Kitchen?
Yes, that’s exactly what I mean. I used the red curry paste from Thai Kitchen.
Thanks so much Lisa. I’m looking forward to making a double batch tomorrow.