This Phad Thai dish was elegantly dressed up.
This Phad Thai dish was elegantly dressed up.

Chicken Phad Thai

December 22, 2015

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Chicken Phad Thai

Vinegar - 4 tbsp

Sugar - 1/4 cup

Paprika - 2 tbsp

Fish Sauce - 1 tbsp

Chicken Stock - 1/4 cup

Soy Sauce - 2 tbsp

Ketchup - 2 tbsp

Vegetable Oil - 4 tbsp

Rice Stick Noodles (soaked in water) - 1 package

Chicken Breasts Sliced Thin - 2 ea

Green Onions Sliced Thin - 5 ea

Carrots (julienne cut) - 2 ea

Purple Cabbage (julienne cut) - 1/4 head

Bean Sprouts - 1 small package

Eggs (lightly beaten) - 2 ea

Garlic Clove Minced - 1 ea


Combine first 7 Ingredients and let sit.

Add oil to hot wok, then add garlic. Stir fry until fragrant. Add chicken to the wok and cook. After the chicken is cooked take it out of the wok and stir fry eggs.

Once eggs are cooked, add the green onions, noodles and sauce. Stir fry until hot.

Soak the Rice Stick noodles in hot water for 30 minutes. Then drain.

Serve with Chris's Peanut Sauce and Bean Sprouts, Carrots and Purple Cabbage.


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