How to Make Joe's Fusion Chicken Pad Thai - A Step-by-Step Guide

Joe's Fusion Chicken Pad Thai is a delicious and flavorful twist on the classic Thai dish. This recipe combines the traditional flavors of Pad Thai with a fusion of other ingredients to create a unique and mouthwatering dish that is sure to impress.

Pad Thai is a popular street food in Thailand, known for its bold and tangy flavors. It typically consists of stir-fried rice noodles, eggs, tofu, shrimp, or chicken, and an assortment of vegetables, all tossed in a savory and slightly swe...

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Ingredients

  • 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • salt and ground black pepper to taste
  • ¾ cup white sugar
  • 1 teaspoon ground cayenne pepper
  • 3 tablespoons white wine vinegar
  • 6 tablespoons fish sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • 1 (16 ounce) package pad Thai rice noodles
  • ½ cup fresh bean sprouts
  • 2 cups beef broth
  • ½ cup chopped green onion

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 5
  • Yield: 5 servings

  • Bring a large pot of water to a boil.
  • Season chicken with salt and black pepper; set aside.
  • Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
  • Coat the inside of a large skillet or wok with olive oil and place over high heat.
  • Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
  • Remove chicken and set aside in a bowl.
  • Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
  • Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
  • Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
  • Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
  • Drain the noodles.
  • Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
  • Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
  • Sprinkle with green onions to serve..
  • Nutrition

    585 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 201mg
    • Sodium: 1791mg
    • Total Carbohydrate: 90g
    • Dietary Fiber: 3g
    • Total Sugars: 32g
    • Protein: 29g
    • Vitamin C: 4mg
    • Calcium: 69mg
    • Iron: 2mg
    • Potassium: 399mg