Spicy Basil Chicken Pad Thai
75% автентично · Thai Fusion
A flavorful twist on Pad Thai, incorporating the aromatic heat of Thai basil and bird's eye chilies alongside the classic sweet, sour, and savory elements.
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Съставки
- Dried flat rice noodles250g
- Chicken breast, thinly sliced200g
- Eggs, lightly beaten2
- Garlic, minced3 cloves
- Bird's eye chilies, thinly sliced (adjust to taste)1-3
- Shallots, thinly sliced1
- Bean sprouts1 cup
- Thai basil leaves1 cup, packed
- Roasted peanuts, crushed1/4 cup
- Lime wedges4
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Soy sauce1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Soak rice noodles in warm water until pliable, then drain.
- 2
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, soy sauce, and a splash of water.
- 3
Heat 1.5 tbsp of oil in a wok or large skillet over medium-high heat. Add garlic, chilies, and shallots. Stir-fry until fragrant.
- 4
Add sliced chicken and stir-fry until cooked through.
- 5
Push chicken to one side. Pour beaten eggs into the empty side and scramble until almost set. Mix with chicken.
- 6
Add the drained noodles and the sauce mixture. Toss well to coat.
- 7
Add bean sprouts and toss for 30 seconds.
- 8
Turn off heat. Add Thai basil leaves and toss until just wilted.
- 9
Season with salt and pepper to taste. Add water if needed.
- 10
Serve immediately, garnished with crushed peanuts, fresh cilantro (optional), and lime wedges.
