This post is a guest post by the fabulous Christina Grob! She used the phad thai prepared paste from Thai Curry Simple (with locations on capitol hill or the international district.) I’ve used the curry paste in a previous post!
Chicken Phad Thai
Rice Noodles (8 ounces)
Phad Thai Paste from Thai Curry Simple (2 packets)
2 chicken breasts, thinly sliced
2 cloves garlic
2 T olive oil
1 1/2 C bean sprouts
1/4 C cilantro, chopped
1/4 C peanuts, chopped
Sriracha or hot chili sauce (to taste)
Prepare the noodles:
In a large pot, bring water to a boil. Remove from heat, add dried rice noodles. Give a quick stir, then let sit for 5-6 minutes. Noodles should still be slightly chewy – do not let the sit too long, or they will turn to mush. Drain and set aside.
In a wok, add olive oil – should be very hot. Add garlic, stir for 15 – 20 seconds, add chicken and stir fry until just done. Push chicken to the side of the wok, add eggs and scramble. Stir chicken and scrambled eggs together, then add prepared rice noodles, packets of phad thai paste, Sriracha, and 1 cup of the bean sprouts. Stir fry together until well mixed, about 3 – 5 minutes.
Add stir fry to bowl, squeeze lime over noodles, garnish with a pinch of fresh cilantro, 1 T of chopped peanuts, and a few of the remaining bean sprouts.
Fork (or chopsticks) to mouth, not that hard!