The Easiest Pad Thai You Will Ever Make!
- 1/4 cup peanut oil
- 1 egg
- 1/4 lb chicken thighs skinless, boneless and cut in very thin strips
- 1/2 a packet of rice noodles I used the wider rice noodles at home
- 5 tbsp vinegar
- 2 tbsp lemon juice
- 2 tbsp fish sauce
- 2 tbsp oyster sauce thin it out with 2 tbsp water
- salt to taste
- 2 tbsp white sugar
- paprika I sprinkle about 3/4-1 tsp for color
- 1 1/2- 2 cups bean sprouts
- peanuts, green onions, and cilantro to garnish
- First we're going to cook the rice noodles like pasta until it's al dente, meaning it should not be cooked all the way through but should still have a bite. For this, add your noodles to a pot of water. Place the pot on the stove and on a low heat let the noodles soften for about 10-12 minutes. Once done, drain the noodles.
- When noodles are done, heat up a wok on the highest flame. Once wok is hot, add oil and let it heat up.
- Next, crack in an egg directly in the wok and stir.
- To the eggs, add the chicken strips and stir until no longer pink and cooked through about 5-6 minutes. Make sure the chicken is in small strips so it cooks fast.
- Next, add in rice noodles and stir.
- Add the remaining ingredients: vinegar, lemon juice, fish sauce, oyster sauce, salt and sugar and stir really well. *Just throw it all in. This is why I love this recipe!*
- Sprinkle paprika to give the dish a little color.
- Pad Thai should not have a sauce so dry out the liquid by continuing to stir on the highest heat of the burner. My wok is not restaurant quality so it took me about 10-15 minutes to dry out the sauce. So it is very important that your noodles are not fully cooked in step 1 because they will continue to cook in the wok.
- Lastly add in the bean sprouts and stir for a minute or two because we want bean sprouts to still be a bit crunchy.
- Garnish with crushed peanuts, finely chopped green onions (just the green part) and cilantro and serve!