Lorrie's Pad Thai Recipe

Name: Lorrie's Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cut up boneless skinless chicken thighs; 1 medium onion, sliced in thin strips; 4 garlic cloves, chopped; 2 tablespoons fresh ginger (chopped or grated); 12 lime, juice of; salt and pepper; ½ cup tomato based chili sauce; 1 dash Worcestershire sauce; 2 tablespoons soy sauce; 2 tablespoons peanut butter; 1 tablespoon apple cider vinegar; ¼ teaspoon cayenne pepper; 3 tablespoons packed brown sugar; 1 lime, grated, zest of; 12 lime, juice of; 1 tablespoon chili-garlic sauce; 2 fish bouillon cubes, dissolved in 2 tbsp boiling water or 2 tablespoons asian fish sauce; pepper (no salt); 2 (16 ounce) packages rice noodles (wide flat clear looking); 4 green onions, sliced diagonally; 2 cups bean sprouts; 2 eggs, scrambled ahead of time; ½ cup crushed peanuts

Servings: persons

2 lbs cut up boneless skinless chicken thighs
1 medium onion, sliced in thin strips
4 garlic cloves, chopped
2 tablespoons fresh ginger (chopped or grated)
12 lime, juice of
salt and pepper
½ cup tomato based chili sauce
1 dash Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon apple cider vinegar
¼ teaspoon cayenne pepper
3 tablespoons packed brown sugar
1 lime, grated, zest of
12 lime, juice of
1 tablespoon chili-garlic sauce
2 fish bouillon cubes, dissolved in 2 tbsp boiling water or 2 tablespoons asian fish sauce
pepper (no salt)
2 (16 ounce) packages rice noodles (wide flat clear looking)
4 green onions, sliced diagonally
2 cups bean sprouts
2 eggs, scrambled ahead of time
½ cup crushed peanuts

1
**Taste the sauce- if its not sweet enough for you add sugar, if its not warm enough for you add more cayenne, or chili garlic sauce.
2
Add more of what you like.
3
Marinade meat with onion, garlic, ginger, lime juice and salt an pepper for 1-4 hrs in refrigerator.
4
in a medium sized bowl combine the Thai sauce ingredients and whisk together (set aside).
5
Scramble the 2 eggs in a small fry pan (set aside).
6
Place the 1/2 cup of peanuts in a baggie and carefully step on them till they are fine.
7
To Assemble the Pad Thai:.
8
Boil enough water in a very large pot to cover the rice noodles.
9
Remove boiling water from the burner and add noodles, be sure they are all submerged and leave for approx 7 minutes or according to package directions.
10
Drain noodles in a colander, and run cold running water over noodles, to stop the cooking process-- leave in sink in the colander.
11
Add oil to pot you just had the noodles in, and stir fry the chicken and onion mixture till the chicken is cooked through, and onions are softened.
12
Add the sauce just to warm it up, then quickly add in bean sprouts, scrambled egg, noodles and green onion to the meat and sauce mixture, mix well so everything gets coated with the sauce.
13
Stir over low heat just until sauce has warmed the noodles.
14
Don't overcook it, you still want some crunch in the bean sprouts and the green onions.
15
Serve with a sprinkle of crushed peanuts on top.
16
Enjoy!

1716

kcal

Calories

Fat

174

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 23 ingredients. The key ingredients include: 2 lbs cut up boneless skinless chicken thighs, 1 medium onion, sliced in thin strips, 4 garlic cloves, chopped, 2 tablespoons fresh ginger (chopped or grated), and more.

Yes, Lorrie's Pad Thai falls under the Soups & Stews 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.

Lorrie's Pad Thai

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