Spicy Basil Chicken Pad Thai
70% autentično · Thai Fusion
A flavorful fusion twist on Pad Thai, incorporating the aromatic heat of Thai basil and bird's eye chilies alongside the classic noodle stir-fry.
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Sastojci
- Dried flat rice noodles8 oz
- Chicken breast or thigh, thinly sliced1 lb
- Eggs, lightly beaten2
- Garlic, minced3 cloves
- Shallots, thinly sliced1
- Bird's eye chilies, thinly sliced (adjust to taste)1-3
- Fresh Thai basil leaves1 cup, packed
- Bean sprouts1 cup
- Roasted peanuts, crushed1/4 cup
- Lime wedges, for serving4
- Tamarind paste2 tbsp
- Fish sauce3 tbsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Soak rice noodles in warm water until pliable, about 20-30 minutes. Drain well.
- 2
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, sugar, and sliced bird's eye chilies. Set aside.
- 3
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through. Remove from wok and set aside.
- 4
Add another 1 tbsp of oil. Add garlic, shallots, and sliced chilies (if not in sauce) and stir-fry until fragrant, about 30 seconds.
- 5
Push aromatics to one side. Pour in beaten eggs and scramble until just set. Break into pieces.
- 6
Add the drained noodles and the prepared sauce to the wok. Toss well to coat. Cook for 2-3 minutes until noodles soften.
- 7
Add the cooked chicken, bean sprouts, and most of the Thai basil leaves to the wok. Stir-fry for another 1-2 minutes until bean sprouts are tender-crisp and basil is wilted.
- 8
Season with salt and pepper to taste. Serve immediately, garnished with crushed peanuts, remaining Thai basil leaves, and lime wedges.
