Thai Place Phad Thai Chicken Thai Hot Recipe

Name: Thai Place Phad Thai Chicken Thai Hot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 16-ounce package medium-size rice noodles; 3 tablespoons vegetable oil; 4 ounces sliced chicken breast; 2 eggs; 1 ounce diced white onion; 2 teaspoons Spanish paprika; 2 ounces fish sauce; 2 ounces distilled amber vinegar; 2 ounces tamarind nectar or puree; 1/2 cup sugar; 3 tablespoons ground and roasted Thai chile; 2 ounces sliced green cabbage; 2 ounces sliced green onions; 2 ounces fresh peanuts, ground and roasted; 2 ounces fresh bean sprouts; 1 fresh lime, cut into wedges

Servings: persons

One 16-ounce package medium-size rice noodles
3 tablespoons vegetable oil
4 ounces sliced chicken breast
2 eggs
1 ounce diced white onion
2 teaspoons Spanish paprika
2 ounces fish sauce
2 ounces distilled amber vinegar
2 ounces tamarind nectar or puree
1/2 cup sugar
3 tablespoons ground and roasted Thai chile
2 ounces sliced green cabbage
2 ounces sliced green onions
2 ounces fresh peanuts, ground and roasted
2 ounces fresh bean sprouts
1 fresh lime, cut into wedges

1
Soak the noodles in cold water for 4 hours, and then drain.
2
Heat a medium wok over high heat for 2 to 3 minutes.
3
Add the oil to the hot wok and swirl using a ladle.
4
Allow the oil to heat to almost the smoke point.
5
Add the chicken and cook for 30 seconds.
6
Then add the eggs and cook for 1 to 2 minutes.
7
Don't stir the eggs too much.
8
You don't want to make scrambles eggs; you want the bottom of the eggs to get crispy to keep your wok as nonstick as possible.
9
Keep the eggs separate from the chicken as best as you can.
10
When the eggs and chicken begin to brown, add the white onions and the noodles.
11
Toss the noodles and stir occasionally to loosen the noodles and cook evenly.
12
After 1 to 2 minutes the noodles should begin to soften.
13
Add the paprika, fish sauce, vinegar and tamarind.
14
Cook for 1 to 2 more minutes, and then lower heat to medium.
15
Add the sugar, Thai chile, cabbage and green onions.
16
Cook for about 1 minute.
17
After the noodles begin to caramelize with the sugar, it is done.
18
Serve topped with the ground peanuts, fresh bean sprouts and a lime wedge.
19
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: One 16-ounce package medium-size rice noodles, 3 tablespoons vegetable oil, 4 ounces sliced chicken breast, 2 eggs, and more.

Yes, Thai Place Phad Thai Chicken Thai Hot 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.

That's it — enjoy your meal!

Thai Place Phad Thai Chicken Thai Hot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions