Meal Prep-able Chicken Pad Thai
Chicken Pad Thai made with inspiration from Adam Ragusea's recipe. This recipe makes 3 servings, as it's high volume makes it a challenge to fit more than this into one large wok during cooking. To make sure the package of bean sprouts used in this recipe are eaten before they go bad in the fridge, I make this recipe twice per week. Usually I make the first batch on Sunday, eating one fresh that day, then make the 2nd batch on Wednesday to restock for the remainder of the week. This also lets you have Fresh Pad Thai twice, which is a total bonus.
Equipment
- 1 Large Wok For stir frying the Pad Thai
- 1 Medium pot For cooking the rice noodles
Ingredients
For Stir Fry
- 3 servings Rice Stick Noodles 150g
- 3 Boneless Skinless Chicken Breast 700g
- 1 tbsp Canola Oil
- 6 sprigs Green Onions
- 1 large Bell Pepper
- 2 Chili Peppers of choice
- 3 cups Bean Sprouts
- 3 cloves Garlic
- 1 tsp Ginger grated
- Cilantro for garnish
- ¼ tsp MSG to taste
For Sauce
- 1 ½ tbsp Sugar 20g
- 1 ½ tbsp Fish Sauce 25g
- ½ tbsp Dark Soy Sauce 10g
- ½ tbsp Light Soy Sauce 10g
- 2 tbsp Tamarind Sauce 40g
- 3 tbsp Ketchup or Sriracha 50g
- 1 tbsp Peanut Butter 15g
Instructions
- Cook rice stick noodles as per package directions. Strain, rinse with cold water and keep submerged in cold water until ready to use.
- Add all the sauce ingredients to a bowl and mix together to make the pad Thai sauce.
- Cut the green onion sprigs in half to separate greens and whites. Thinly slice the greens and roughly chop the whites into small pieces. Place the sliced greens in a small dish for garnish, and put the chopped whites in a medium sized bowl for aromatics.
- Cut the cheeks off of the bell pepper, slice into thin strips. then dice the chili peppers and add these to the aromatics bowl. Mince the garlic and ginger, then add them to the aromatics bowl. Measure out half (1.5 cups) of the bean sprouts and add them to the aromatics bowl.
- Cut the chicken breasts in half lengthwise, and then thinly slice across the grain to create thin slices. Set aside for stir frying later. Optionally; combine the sliced chicken with ½ tsp of baking soda, ½ tbsp cornstarch, 1 tbsp water, and 1 tbsp oyster sauce, then marinate for 10 minutes. This will both velvet and flavor the meat, keeping the chicken tender after being stir fried.
- Set a wok over medium-high heat and add the oil. Once the wok is heated and oil is lightly smoking, add the chicken and stir fry for 4 to 5 minutes until the chicken is no longer pink. Push the chicken to one side of the wok and add the contents of the aromatics bowl to the empty side of the wok. Stir fry for 2 to 3 minutes or until all the veggies start to soften. Add the cooked rice stick noodles and pad Thai sauce to the wok. Stir fry until mixed together.
- Portion into 3 servings and garnish with green onion greens, cilantro (if using) and remaining (1.5 cups) bean sprouts.
Notes
Chicken Pad Thai made with inspiration from Adam Ragusea's recipe. This recipe makes 3 servings, as it's high volume makes it a challenge to fit more than this into one large wok during cooking. To make sure the package of bean sprouts used in this recipe are eaten before they go bad in the fridge, I make this recipe twice per week. Usually I make the first batch on Sunday, eating one fresh that day, then make the 2nd batch on Wednesday to restock for the remainder of the week. This also lets you have Fresh Pad Thai twice, which is a total bonus.