30-Minute Chicken Pad Thai
By America's Test KitchenPublished on November 8, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
If you can't find fish sauce, substitute a combination of four minced anchovy fillets and 1/4 cup of soy sauce. Rice stick noodles can be found in the Asian section of most supermarkets. If desired, top the pad thai with chopped peanuts and scallions.
Instructions
- Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.
- Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Pad thai recipes often cook quickly, but we wanted to cut down on some of the prep work, too. Our streamlined recipe makes for a flavorful 30-minute option. Preparing the chicken, garlic, cilantro, and bean sprouts while the rice noodles soaked ensured maximum efficiency. Keeping an eye on the chicken and garlic as they cooked over high heat was essential; garlic can burn easily, which can result in an unsavory, bitter sauce.
Before You Begin
If you can't find fish sauce, substitute a combination of four minced anchovy fillets and 1/4 cup of soy sauce. Rice stick noodles can be found in the Asian section of most supermarkets. If desired, top the pad thai with chopped peanuts and scallions.
Instructions
- Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.
- Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.
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