Lemongrass Chicken Pad Thai Recipe

Name: Lemongrass Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice sticks; 1 lb chicken thigh, boneless, skinless, cut into 1/3-inch-thick strips salt, Kosher; black pepper, freshly ground, to taste; 4 tablespoons canola oil, divided; 4 lemongrass, stalks white parts only, minced; 1 large red onion, sliced thinly; 1 jalapeno, cut into thin rings; 3 large eggs, beaten lightly; 1 large red bell pepper, seeded and cut into 1/4-inch-thick slices; 2 tablespoons tamarind paste; 2 tablespoons fish sauce; 2 lemons, zest and juice of

Servings: persons

8 ounces rice sticks
1 lb chicken thigh, boneless, skinless, cut into 1/3-inch-thick strips salt, Kosher
black pepper, freshly ground, to taste
4 tablespoons canola oil, divided
4 lemongrass, stalks white parts only, minced
1 large red onion, sliced thinly
1 jalapeno, cut into thin rings
3 large eggs, beaten lightly
1 large red bell pepper, seeded and cut into 1/4-inch-thick slices
2 tablespoons tamarind paste
2 tablespoons fish sauce
2 lemons, zest and juice of

1
Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside. You're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.
2
Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
3
Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeno. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining 1 TB oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.
4
Return the chicken to the pan, add the bell pepper, and stir. Add the tamarind concentrate, fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces rice sticks, 1 lb chicken thigh, boneless, skinless, cut into 1/3-inch-thick strips salt, Kosher, black pepper, freshly ground, to taste, 4 tablespoons canola oil, divided, and more.

Yes, Lemongrass Chicken Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Chicken Pad Thai

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